1- Cut tops off peppers, remove seeds and wash under cold water.
2- In a small saucepan, place half of the olive oil and finely chopped onions. Saute lightly. Add chopped tomaotes and saute for a further 3 minutes.
3- Add washed rice and toast for 5 minutes. Add salt and 250 ml boiling water. Stir. Simmer until al liquid is evaporated.
4- To the top of this mixture, add chopped parsley and mint. Cover and set aside.
5- Mix rice mixture and fill peppers. Slice the remaining tomatoes and place on top of each pepper.
6- In a large saucepan, add remaining oil and tomato paste. Saute lightly. Place stuffed peppers in bottom of pan. Add water, enough to almost cover tops of peppers. Cover and cook on medium heat. Cool before serving.
Note: This dish is served cold.