Preheat the oven to 400 degrees F. Wash and drain the bell peppers. Trim off the tops to use as lids, then remove the seeds. Place in a deep ovenproof earthenware casserole. Heat the oil in a skillet and fry the onion. When it starts to brown, add the minced pork, stir, then add the tomatoes, a little salt, the oregano and the sugar. Fry slowly for 15 minutes. Check the seasoning. Add the rice, stir and when it comes to a boil, remove from the heat and use to stuff the peppers.
Put the tops back on and spear with cocktail sticks or toothpicks. Stand the bell peppers vertically in a baking dish, packed close together. Bake for about 1½ hours, checking on them from time to time. Cover with foil if the bell peppers are getting too brown. Remove the lids and taste a few grains of rice to check that it is cooked. Transfer to a platter, cut in half vertically and serve.
Your Bell Peppers Stuffed with Rice is ready. Happy cooking!
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