Stuffed bell peppers (meat dolma)

1. Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids.
2. Wash. Drain upside-down.
3. Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up. Line the bottom of a large saucepan with parsely stems.
4. Add salt, pepper an water.
5. Dot with butter.
6. Place a plate upside-down on peppers.
7. Cover and cook on lowest possible heat until peppers are tender (about 40 minutes).
8. Transfer stuffed pepprs to a platter.
9. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers.
10. Serve hot with yoghurt and salad as a main course.