1. Cut the onions in half and then slice ​​them into the pot. (Must be cut by hand, not in a food processor).
2. Add a glass of water and let it boil until drink their liquids. When they dry, pour the oil and start to fry.
3. We slightly lower the heat to fry properly (we need to be careful and above the pot).
4. Fry the onion very well until getting brown color, like honey. It will be almost like a creamy paste and it will stay about one quarter of the original onion.
5. When it is ready, add the pine nuts and fry just to beat the aromas.
6. Add cinnamon, cloves, raisins and rice. Fry even for one minute.
7. Add the half of the inside of the tomatoes, salt and pepper. Bring to a boil (not dry).
8. Fill the tomatoes and the peppers and cover them with their lids.
9. Place them in a pan which is sized to have no gaps between them.
10. Put a glass of water into the pan.
11. Sprinkle with a little oil over them and then salt them lightly.
12. On top cover with parchment paper (lightly, not tightly) and bake at 180-200 degrees.
13. After half an hour, remove the parchment paper.
14. The baking ends when the food has drink the water and its color is getting stuffed.
15. Total baking hour is one and a half hour, depending on the oven.

Bon appetit!