Cut off the tops of the bell peppers and remove the seeds and pith. Set the tops aside for another use,

Combine the water and beef base in a small sauce pan and bring to a simmer. Keep at a simmer.

Melt butter in a large saucepan. Add the onion and saute until the onions are translucent. Add the rice, and stir continuously, making sure the rice is well covered in the onion, butter mixture. Add the vermouth, and continue stirring until the vermouth has been absorbed. Then add a ladle full of the stock, and continue stirring. Keep adding more stock, stirring until the rice is al dente, then add the tomato paste. Stir it in completely, and continue to add stock, stir until the rice is soft to the tooth. Remove from the heat.

Stuff the peppers with the rice mixture, and let stand about 10 or 15 minutes so the stuffing can settle. You could put the peppers into the refrigerator until you are ready to prepare your meal.

Prepare a steamer large enough to hold the peppers and steam the peppers over boiling water for about 15 to 20 minutes. You can boil potatoes for mashed potatoes in that water whilst the peppers are steaming.

When the peppers are hot, remove them from the heat, but keep covered.

In a sauté pan, melt the butter, add the tomato paste and mix thoroughly. Add the cream, mix, and add the paprika and basil.

Plate the pepper with some of the sauce on the side.