How to cook
Wash and seed the peppers. Chop the onion finely, and dice the tomatoes and washed mushrooms.
Saute in a little olive oil the onion, season with the paprika and mix well. Add the mushrooms and cook for around 10 minutes.
Then add the diced tomatoes and the rinsed rice. Pour in the mushroom stock and cook until the rice softens. Season with salt and pepper to taste.
Once the rice mix thickens, add the savory and remove from the stove.
Fill the peppers with the rice and arrange them in a greased baking tray. Add a little water, sprinkle with the flour and drizzle with some oil on top.
Preheat the oven to 360°F (180 degrees) and bake for 45-50 minutes.
Sprinkle abundantly with freshly chopped parsley and serve.
Enjoy your meal!