Stuffed Bell Peppers (Peperoni ripieni)

INGREDIENTS
4 peppers
400 g peeled tomatoes
150 g boiled rice
200 g minced lean pork
100 g mushrooms coarsely chopped
50 g butter
2 cloves garlic crushed
2 tabs olive oil
1 large onion fine chopped
1 teaspoon chopped parsley
1 teaspoon chopped basil
salt
pepper

Cut off the top of the peppers, take out the seeds and the white parts from inside, wash and leave to dry.
In a frying pan put the butter and fry half the onion lightly, add the minced pork cook for 5 minutes, add mushrooms, half the garlic, basil ,parsley, salt and pepper cook for further 5 minutes.
Add rice stir well, taste for seasoning, fill in the peppers and put them standing up in a oven proof dish.
In a pan put the oil the, add the rest of onion fry until soft, add the rest of garlic, basil, and parsley fry for 2 minutes Add tomato salt and pepper cook for further 5 minutes stir well, pour over the peppers, cover with tin foil and put in the oven at 200c for about 1 hour.
Can be served hot or cold.