Wash the tomatoes and peppers. Slice the top off and keep it. The pulp mix it with a blender till it becomes juice.
Remove the pulp with a teaspoon and sprinkle the insides with a little sugar (balances acidity).
Heat half of the oil in a frying pan and saute the onion. Then, as the onion became soft, add the basil and parsley finely cut and sautee again for 1 minute.
Add most of the tomato juice, salt, pepper and pine nuts. Simmer in a covered saucepan for about 10 minutes (or till the rice is half cooked).
Fill the tomatoes and peppers with the stuffing, replace the lids and pour over the remaining oil mixed with a little of the remaining tomato juice.
Cook in a medium temperature oven for about 50 minutes or till the rice is cooked and absorbed most of the juices.
Feel free to add 2-3 big potatoes cut into 4 slices each, around the tomato and cook them in the juice from the stuffing. It will complete the meal and it will give you our traditional combination for stuffed summer vegetables.