1. As a garnish I took rice aquatics-mix. You can, of course, add the rice inside the pepper, but then we'd lose all the juices that form during baking, and they are very tasty. And in parallel to prepare the peppers and the rice turns out much faster. Measure out your desired amount of rice and wash it well. Pour water in the ratio 2:1, add salt, bring to a boil, reduce heat and cook on low heat, covered for 30-35 minutes until completely absorbed water.

2. Basil wash, a little dry with paper towel. Grate cheese on a grater. In the bowl of a blender to mix Basil, cheese, olive oil and grind to a state of rough puree. Oil may need a little more or a little less focus on the sauce consistency, it should not be too thick.

3. Wash peppers, Pat dry. Cut lengthwise into two parts. Remove seeds and partitions to leave. Tomatoes cut into slices, if the tomatoes, then quarter them. Garlic peel and cut into slices.

4. Fill the halves of peppers, tomatoes and pepper, a little salt. Sprinkle a spoonful of the sauce. Put in slightly greased baking dish and cook in a preheated 180 degree oven for 20-25 minutes. I put the peppers on a nonstick Mat, as later regretted, and then gently removed it in the process because of the pepper derives delicious juice, which is then great for the rice.

5. Carefully, trying not to pour out the resulting juice peppers, shift peppers to the dish. The rice mix with the formed in the form of juice from peppers and tomatoes and add to the peppers.