Clean the chicken livers and put them to stew in a little hot oil. Stir and once they are semi-cooked, add the cut into large crescents onions, then the peppers and then the coarsely chopped tomatoes.
Sauté for a few minutes and season with spices and parsley. Transfer the dish to a clay cooking pot and place in a preheated moderate oven for 10-odd minutes.
Remove, sprinkle with a little cheese and return to bake until it gets a nice tan.