Peperoni Ripieni alla Campana

Preheat oven to 180 degrees Celsius. Wash the Red bell peppers thoroughly. Cut each Red bell pepper in half lengthwise and carefully remove the seeds and white membranes. Set aside.

Bring a pot of salted water to a boil. Add the Arborio rice and cook for 5 minutes; it should be very al dente. Drain the Arborio rice and set aside.

Finely dice the Yellow onion and mince the Garlic. Roughly chop the Fresh basil and Fresh parsley.