Stuffed Peppers in Olive Oil

Ingredients

• 12 green peppers
• 1 cup rice
• 2 onions
• 2 tbsp pine nuts
• 2 tbsp raisins
• ½ cup olive oil
• 1 tomato
• 1 tsp dried mint
• 1 tsp allspice
• ½ tsp cinnamon
• 1 tsp sugar
• 1½ cups hot water
• salt (to taste)
• 1 lemon

Method

1. Finely chop the onions and cook them with the pine nuts in the olive oil until lightly golden.
2. Add the rinsed rice and stir for 3 minutes; add the raisins, grated tomato, mint, allspice, cinnamon, sugar and salt.
3. Add half a cup of hot water and cook until absorbed; the filling should be half cooked.
4. Cut the tops off the peppers, remove the seeds, fill them and put the tops back on.
5. Stand them upright in a pot, add the rest of the hot water and the lemon juice and cook over low heat for 40 minutes. Serve cold.