Bell Peppers Stuffed with Rice

Preheat the oven to 400 degrees F. Wash and drain the bell peppers. Trim off the tops to use as lids, then remove the seeds. Place in a deep ovenproof earthenware casserole. Heat the oil in a skillet and fry the onion. When it starts to brown, add the minced pork, stir, then add the tomatoes, a little salt, the oregano and the sugar. Fry slowly for 15 minutes. Check the seasoning. Add the rice, stir and when it comes to a boil, remove from the heat and use to stuff the peppers.

Put the tops back on and spear with cocktail sticks or toothpicks. Stand the bell peppers vertically in a baking dish, packed close together. Bake for about 1½ hours, checking on them from time to time. Cover with foil if the bell peppers are getting too brown. Remove the lids and taste a few grains of rice to check that it is cooked. Transfer to a platter, cut in half vertically and serve.

Your Bell Peppers Stuffed with Rice is ready. Happy cooking!