- 6 medium-sized green peppers
- 3/4 cup pine nuts
- 4 large onions, chopped
- 1 1/2 cups olive oil
- 2 1/2 cups long-grain rice, washed
- 1/2 cup currants
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon sugar
- 1/2 cup mint
- 1 teaspoon allspice
- 1 lemon, cut into slices
- 1 tomato, cut into wedges
- 1/2 cup flat-leaf parsley, chopped
- 2 tablespoons lemon juice
- Wash green peppers and cut out the stems. Core with an apple corer or paring knife.
- Lightly fry the pine nuts and chopped onions in olive oil. Add rice and cook, stirring, for 5 minutes.
- Add the currants, salt, pepper, and sugar. Pour in water to about twice the depth of the other ingredients in the pot and simmer until the water is absorbed. Add mint, allspice, and lemon juice.
- When cool, stuff each pepper loosely, as the rice will swell. Cover open end of pepper with a slice of tomato like a lid.
- Set the stuffed peppers in a single layer in a large pan or dish. Sprinkle with salt and sugar, drizzle a little olive oil and 1 cup of water over them, and simmer very slowly until the peppers are just tender.
- Decorate with chopped parsley, lemon slices, and tomato slices or wedges, and refrigerate. Serve cool.
Hint: Other vegetables stuffed in the same manner are tomatoes, zucchini, eggplant, cabbage leaves, or grape leaves. Both kinds of leaves should be briefly parboiled to make them tender and flexible.