Wash the bell peppers and remove the top part, then deseed them.

Cook the rice in boiling salted water according to cooking times. Drain and cool it down under running water.

Brown the cubed pancetta in a pan for a few minute, then add it to the already cold rice, along with the melted fat in the pan.

Add the diced pecorino, the grated aged pecorino, the beaten eggs and the chopped fresh herbs to the rice and mix thoroughly. Season with salt and pepper.

Stuff the bell peppers with the seasoned rice and sprinkle some breadcrumbs on top.

Preheat oven to 180°C.

In a cast iron pot or in a thick bottomed pot sauté a finely chopped onion with some extra virgin olive oil, then add the chopper tomatoes and cook until soft.

Arrange the peppers into the pan and cook for a few minutes to brown them. Pour in one glass of warm water and put the pan into the oven.

Cook for about 40 minutes, then turn the oven to grill, drizzle some extra virgin olive oil over the tomatoes and grill them for about 15 minutes, until slightly golden.

Remove the peppers from the oven, garnish with a few leaves of fresh basil and serve them basted with their cooking liquid.