Stuffed Peppers in Olive Oil

Ingredients

• •4 medium onions
• •1 cup olive oil
• •50 g pine nuts
• •50 g currants
• •1 tsp allspice
• •1 tsp salt
• •1 tsp thyme
• •1 tsp dried mint
• •2 cups rice
• •1 kg bell peppers (or vine/chard leaves)
• •3 sugar cubes
• •Tomatoes

Preparation

1. 1

   Put the oil in a pot. Add finely chopped onion and pine nuts and stir gently 1-2 minutes. Add the washed rice and stir once or twice. Add washed, stemmed grapes (currants), allspice, sugar, salt, thyme and mint, stir a couple of times, cover and remove from heat. Once the filling cools, stuff it into the seeded peppers. Cap each with a piece of tomato and continue until the filling is used up. Arrange side by side in a flat-bottomed pot. Add about 1.5 cups water and cook over medium heat about half an hour. Serve once warm.

2. 2

   Note: for a shinier finish, whisk half a lemon's juice with a small cup of olive oil and drizzle over the stuffed peppers; garnish with lemon slices.