Chop the onions finely and saute them in part of the oil. Once golden in color, add part of the flour and the rice.
Salt and remove from the stove. Parboil the peppers in hot water to soften them. Remove their stems and fill them with the prepared stuffing.
Sprinkle their openings with flour and arrange in a tray. Pour the rest of the oil and a little water over them. Bake in a moderate oven.