Peppers Stuffed with Rice
Combine rice with water and vegetable stock and parboil on low heat. Blanch tomatoes in hot water, rinse in cold water and peel. Halve and remove seeds, cut 1/3 of pulp finely. Puree remaining tomatoes and set aside for the sauce. Rinse and pat dry bell peppers. Cut off lids from green peppers and remove seeds and ribs.
Rinse peppers and pat dry. Halve red pepper, remove seeds and ribs and chop finely. Peel onion and garlic and chop finely. Rinse parsley, basil and rosemary and shake dry.
Pluck off basil and parsley leaves and chop, strip rosemary from the stalks. Heat olive oil in a pan and saute onion and garlic for a few minutes, add ground meat and saute until crumbly. Combine meat with precooked rice, herbs, diced tomatoes and red pepper, season with salt and pepper. Stuff green peppers with the mixture and replace the lids.
Spread tomato puree in a pan and top with peppers. Sprinkle with rosemary and simmer, covered, for 40 minutes on low heat. Arrange peppers with sauce on plates and serve.