Paprika with Rice and Raisin Filling

Ingredients

• 12 small light green bell peppers
• 130 g round grain rice
• 1 onion
• 0.333 bunch dill
• 0.333 bunch parsley
• 2 sprigs Mint
• 6 tbsp Olive oil
• 30 g pine nuts
• 1 tsp allspice
• 1 tsp sugar
• 50 g Raisins
• 2 ripe tomatoes
• 1 Organic lemon
• parsley for garnish

Instructions

1. 1.

   Wash the bell peppers and remove stems, seeds, and membranes. Cover the rice in a bowl with cold water and let it soak for 20 minutes. While the rice soaks, peel and finely grate the onion. Wash the herbs, dry them, shake off excess moisture, and finely chop.

2. 2.

   Heat 4 tbsp oil in a pot and sauté the onions with the pine nuts. Drain the rice, add it to the pot along with the spices and raisins, and stir until the rice turns translucent. Add enough water to just cover the rice and simmer on low heat for about 15 minutes. Stir in the herbs. Cut the tomatoes in half, remove seeds, and cut the flesh into squares slightly larger than the opening of the peppers.

3. 3.

   Fill the bell peppers with the rice mixture, seal each with a tomato piece, and stack them tightly in a pot. Pour 1/4 l hot water with remaining oil and a pinch of salt over them, weigh them down with a plate, cover the pot, and let them cook on low heat for 30 minutes.

4. 4.

   Serve the peppers warm or cold, garnished with lemon wedges and parsley. Add goat cheese if desired.