1. Clean and seed the tomatos and peppers. Cook the rice in 2 cups of water (or chicken stock) and 1 tbs. butter (optional).
2. Pour olive oil into a heated skillet over a medium flame. Lightly brown the garlic and cook the onion until slightly translucent.
3. Chop the tomatos into fine pieces and add to the skillet. Cook for about 2 - 3 more minutes. (If you have any left-over pieces from cleaning the peppers, mince them fine and add them in this step).
4. Add a pinch of basil, salt and black pepper to taste.
5. Add the ground pork (or other meat), creole seasoning and 1/3rd of the beef stock to the skillet and cook until the pork is well-done and the stock is reduced. (optional: Add 1/3 - 1/2 cup of sweet red wine to the dish after the reduction of beef stock).
6. Add 1/3rd of the beef stock and the cooked rice and stir in. Reduce until no liquid remains, and add the last 1/3rd of the beef stock. Reduce.
7. Stuff the green peppers with the rice / pork mixture and sprinkle with bread crumbs.
8. Place the stuffed peppers into a buttered baking dish and place in a 375-degree oven to cook for 30 - 40 minutes.

This recipe serves 6.