Remove the stem, seeds, and membrane of the bell peppers.

Wash the bell peppers inside and out.

Cover the bell peppers with boiling water.

Cook the bell peppers for 3 to 5 minutes.

Drain the bell peppers.

Cut the bell peppers in half crosswise.

In a pan, saute chopped onion in olive oil until softened.

Add thyme, tomato juice, savory, cooked rice, and black pepper to the sauteed onion.

Mix all ingredients well.

Stuff the bell pepper halves with the rice mixture.

Place the stuffed peppers in a baking dish.

Bake at 350°F (175°C) for 30-40 minutes, or until the peppers are tender.