Albanian Stuffed Peppers with Rice and Herbs

Cut the bell peppers in half lengthwise and remove the seeds and membranes. Set aside.

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

Stir in the rinsed rice, crushed tomatoes, chopped parsley, chopped mint, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, to combine the flavors.

Arrange the pepper halves in a baking dish. Evenly spoon the rice mixture into each pepper half.

Pour the vegetable broth into the bottom of the baking dish around the peppers. Cover the baking dish tightly with aluminum foil.

Bake for 35 minutes at 375°F/190°C. Remove the foil and continue baking for another 10 minutes, or until the peppers are tender and the rice is fully cooked.

Carefully remove from the oven and let rest for 5 minutes before serving.