Preheat oven to 400 degrees F.
Wash the tomatoes. Slice the tops almost off but leave attached to the tomato, creating a “hinge”. Scoop out the insides with a spoon, reserving pulp for stuffing.
Wash the peppers, slice the tops almost off, but leave attached to the pepper, creating a “hinge”. Remove and discard seeds.
In a blender, add the insides of the tomatoes with the parsley, dill, onions, 1 cup water, and tomato paste. Blend for 2 minutes.
Pour the blended mixture into a bowl. Add the rice, oil, salt, and pepper. Mix well with a spoon.
Fill each tomato and pepper with the rice/vegetable mixture. Put in a casserole dish.
For the sauce, mix the 1/2 cup olive oil, tomato paste, water, salt, and pepper. Cover the tomatoes and peppers with the sauce.
Bake for 1 hour and 20 minutes uncovered or until rice is done.
If rice isn't fully cooked, add a little water to the pan, cover, and finish in the oven until rice is fully cooked.
