3 tablespoons olive oil
1  sliced onion
1/2 cup grated carrots
1/2 cup thinly sliced celery
1 teaspoon summer savory
2  bay leaves
1 cup uncooked rice
1 cup vegetable stock or water or  broth made with {vegetable broth powder}
1/2 cup tomato sauce
4  large bell peppers or 8  small bell peppers

Heat the oil in a large skillet and sauté the onions, carrot and celery. Add the summer savory, bay leaves and rice and sauté until the rice is almost transparent.

Add the stock and tomato sauce and stir until the rice absorbs all the liquid. Remove the bay leaves. Fill the peppers with the rice stuffing but leave some space, as the rice will grow when cooked.

Arrange the stuffed peppers in a baking pan and pour 1/2 cup of water in the bottom of the pan. Bake at 350 degrees for 15 minutes or until the rice is cooked.