Olive Oil Stuffed Peppers

Ingredients

• •1 kg bell peppers
• •2 cups rice
• •3 large onions
• •1 tomato
• •2 tbsp tomato paste
• •1 small cup currants
• •1/2 bunch parsley
• •1 tbsp dried mint
• •3 tsp allspice
• •1 small cup black pepper
• •1 small cup red pepper
• •1 tsp salt
• •2 tsp sugar
• •1 small cup olive oil

Preparation

1. 1

   Finely chop the onion and parsley. Dice the tomato small. Pick over the rice and pour hot water over it; rest 20 minutes.

2. 2

   To make the filling, briefly sauté the onion, parsley and tomato in oil. Add the mint, allspice, black pepper, red pepper, salt and sugar and stir. Add the rice. Add 2 cups water and cook like pilaf. Stir in the olive oil.

3. 3

   Wash the peppers. Cut off the tops and clean the insides.

4. 4

   Fill the peppers with the prepared filling.

5. 5

   Fill a pot with water and boil. Arrange the peppers in a perforated pot or a wire colander. Set the perforated pot or colander over the boiling water and steam the stuffed peppers.

6. 6

   Serve the olive oil stuffed peppers cold.