Clean the peppers and remove the top. Set it aside to use as a lid.

Remove the seeds and clean the inside. Brush the outside with extra virgin olive oil.

Chop the onion and sauté it with sliced garlic. When they are ready, add the ground meat. Season with salt.

When the meat mixture is cooked, add grated fresh tomato or 2 tablespoons of homemade tomato sauce. Stir in the rice and mix well.

It's time to stuff the peppers. Using a spoon, fill each pepper with the mixture until about an inch from the top.

Cover with the reserved tops and place in a preheated oven at 250-300°F (120-150°C) for 50-60 minutes.