1. Measure rice and water and put into a small saucepan preferably with a glass lid.
2. Add the garlic and salt, then cover and bring to a boil over high heat.
3. Reduce to simmer in-between medium-low and low for 30 - 40 minutes.
4. Check at 30 minutes, if you still see a bit of liquid cook for 5 - 10 more minutes. Or until water is gone.

Peppers

1. Preheat oven to 400 degrees.
2. Cut the peppers in half lengthwise making sure to cut through the stems to leave them attached.
3. Remove the seeds and sprinkle the insides with a pinch of salt and pepper.
4. Place the peppers cut-side down and bake for 10 minutes on the upper third rack then move to top rack for 10 more minutes.
5. Turn the peppers over to let the steam out and cool a bit.

Basil Sauce

1. Place the basil, oil and salt into a food processor or blender and puree.

Assemble

1. Place the peppers in a baking dish and fill them with about a tablespoon of the rice.
   

2. Sprinkle on torn basil leaves on top of the rice.

3. Add a little more rice, then top with one tomato that has been quartered and a mozzarella ball that has also been quartered.
4. Push the tomatoes and mozzarella in as best you can.
5. Top with the pecorino and place a quarter of a mozzarella ball on top.
6. Bake until the cheese is melted. About 15 - 20 minutes.

7. Serve with the basil sauce and optional garnishes such as fresh basil leaves and quartered cherry tomatoes.