Take some large sweet peppers, either red or green, cut off the top and scoop out the seeds and the white divisions inside, but without damaging the outside. Cut finely together the tops you have taken off the peppers and
Prepare a tomato sauce with fresh tomatoes; to this you add the chopped onions and peppers and the butter in which they have cooked; this should be fairly liquid, and you use it for cooking a handful of rice. (The quantity of rice and of sauce should be according to the number of peppers you are using.) When the rice is cooked, season it well; stuff the peppers with this mixture, moisten them with stock and with whatever is left of the sauce in which the rice has cooked. Put the stuffed peppers in a fireproof dish with butter, also a small piece of butter over each pepper, and cook first over the fire, slowly; then finish in the oven. It is indispensable to have a reserve of the tomato sauce and stock mixed, as the peppers should be basted often, otherwise they will become too dry.