1. Preheat your oven at 350 degrees Fahrenheit.

2. In a pot in which you put two cups of water, some salt and the bay leaf. Leave this boil. Once boiling, add the rice and cover the pot to reduce heat. Let this simmer for quarter of an hour and when the rice is hardly cooked place it to the side.

3. Get a sauté pan and melt some butter with oil over a medium heat. Add onions and garlic and cook for 4 minutes.

4. Put the tomatoes in the mixing bowl and add this to the sauté pan.

5. Let any excess water strain away from the rice and add the tomato mixture.

6. Brown a sausage (chorizo) over medium heat and mix the sausage into the tomato and rice.

7. Place peppers in a shallow baking dish and fill them with the stuffing mixture.

8. Mix in the remainder of your tomato paste and water. Pour it all around the outside of your peppers. Leave the contents to bake in the pre-heated oven for three-quarters of an hour.

Ingredients:

8 medium green bell peppers

1lb. chorizo

2 cups of tomatoes

2 tablespoons of butter

3 cups water

1 cup each of minced onion and white rice

1 garlic clove

1 bay leaf

1 tablespoon of olive oil

1 teaspoon tomato paste

salt to taste