Cheese Stuffed Peppers (Naples)

Vegeterian

Ingredients 

Sweet Peppers - 6 large

Olive oil

Butter - 2 tbsps

Onion, finely chopped - 1/2

Rice - 2/3 cup

Hot stock or water - 2/3 cup

Provola cheese, diced - 1/2 pound

Grated parmesan cheese - 4 tbsps

Finely chopped fresh oregano - 1 tsp

Hard-boiled eggs, chopped - 2

Garlic, crushed - 1 clove

Ripe tomatoes, peeled, seeded and chopped - 4 large

Salt and pepper

Slice off the tops of the peppers and use them later as "lids". Scoop out cores and seeds.

Heat 2 1/2 tbsps oil with the butter in a medium-sized pan, and saute the onion until golden. Stir in the rice and when it is transparent, add the stock. Stir well and simmer, tightly covered, until the rice is tender, about 15 minutes. Take the rice from the heat and stir in the cheeses, oregano and the hard-boiled eggs. Stuff the peppers with this mixutre, cover with their "lids" and arrange them upright in one layer in a shallow baking dish. Pour in a few tbsps of hot water and bke in a moderate oven (375F) for 40 minutes.

Saute the garlic clove in 1/4 cup oil until brown and discard it. Add the tomatoes, season to taste with salt and pepper, and cook over a brisk heat for 10 minutes. Pour over the peppers and bake for about 20 minutes longer, or until the pepper are soft but have not collapsed.

Serves 6