Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

5 large green bell peppers 

1 cup un-cooked short or medium grain rice (do not use long grain)

1 tablespoon oregano

 ¼ cup Mint 

¼ cup fresh parsley

1 tablespoon tomato paste

1 cup olive oil

lemon juice

Lemon zest

salt/pepper

Instructions:

1. Preheat oven at 400 Fahrenheit (200 Celsius).

2. Wash the peppers, cut around the stem, and empty the inside of the pepper. Place the peppers along with their caps n a large pan about 3 inches deep.

3. Add 2 cups of water to a pot, along with the rice, ½ cup olive oil , salt, tomato paste, and lemon juice. Bring to a boil then simmer until rice is cooked. Add, mint, parsley and lemon zest. 

4. Start filling the tomatoes and peppers with rice all the way to the top and close with their caps. Drizzle with olive oil 

5. Bake in the oven for about 15-20 minutes at 400 Fahrenheit