Measure one cup of rice and wash until the water runs clear in a strainer. Put the strainer with rice in a large bowl with room underneath.
Combine the tomatoes, onion, tomato paste, salt and extra virgin olive oil in a blender. Blend until smooth.
Finely chop the cilantro, parsley, dill and mint leaves. Cut off the stems of the herbs and spread them over the bottom of a large pan. This will prevent any burning from happening. Cut the head off of the bell peppers and discard. Clean out the insides and set them in your pan on top of the stems.
Add the tomato mixture and the herb mixture to the rice. Stir together thoroughly and let sit for 5 minutes. Liquid will go through the strainer into the bowl.
Fill the bell peppers with your rice mixture. Leave a little space in the pepper so that the rice doesn’t overflow. It will expand as it cooks and fill the space.
Take the liquid that came into the bowl and put it in a liquid measuring cup. Add water so that it reaches 2 cups of liquid. Pour half of the liquid into the rice in the bell peppers. Pour the other half into the bottom of the pan.
Slice the butter into small cubes and place them in the pan.
Turn your stove to medium heat, and cook for 10 minutes with the lid on. After 10 minutes, turn to low until rice is cooked through. Enjoy!