Stuffed Bell Peppers with Rice

Ingredients

• 8 small round thin-shelled green bell peppers
• 2 tbsp currants
• 2 onions
• 80 ml olive oil
• 150 g rice
• 2 tbsp chopped pine nuts
• 0.5 tsp cinnamon
• Salt
• Pepper (freshly ground)
• 1 tbsp chopped parsley
• 1 tsp finely chopped mint
• 2 small tomatoes

Instructions

1. 1.

   Wash the bell peppers. Cut off the tops, carefully remove ribs and seeds from inside. Soak currants in hot water for 20 minutes. Peel onions and grate them on a kitchen grater. Heat half of the olive oil in a pot and sauté onions.

2. 2.

   Add rice, currants, pine nuts, cinnamon, salt, pepper, parsley, and mint to the pot; stir constantly while cooking. Add 300 ml water, bring to a boil, cover and simmer for about 20 minutes until water evaporates. Wash tomatoes and cut into eight slices.

3. 3.

   Fill the bell peppers with the rice mixture, seal each with a tomato slice, place them in a pot facing up. Add remaining olive oil, pour in 250 ml water, season lightly. Simmer everything together for 15-20 minutes. Remove stuffed vegetables, let cool, then serve cold.