Prepare the peppers

• Cut the bell peppers in half and remove the seeds and core.
• Place them in a baking dish, drizzle with a little olive oil and season with salt.

Make the filling

• Sauté the onion and garlic in olive oil until soft.
• Add the diced tomatoes and cook for a few minutes.
• Stir in the cooked rice, season with salt and pepper and mix well.

Fill the peppers

• Spoon the rice filling into the pepper halves.
• Make a small well in each and crack an egg into it.
• Sprinkle with grated cheese.

Bake

• Bake at 180 °C until the peppers are tender and the eggs are set.