Ingredients (serves 4):
- 5 medium sized peppers
- 2 1/4 cups water
- 1 cup rice, washed and drained
- 4-5 medium sized onions, chopped
- 2 tbsp currants
- 2 tbsp pine nuts
- 1 1/2 tbsp mint
- 1/2 cup extra virgin olive oil
- 4 tbsp sugar
- 1 tsp salt


Sautee the onions with the oil for about 10 minutes in a medium-sized pot. Then add the rice, sugar and salt, stir and cover the lid. Cook on very low heat until the rice looks see through. Add the nuts, currants, mint and a cup of water. Stir occasionally on low heat. Cook until all the water evaporates and put aside.

Cut off the tops of the peppers using a small knife, but don't throw them away as you will put them back on after you stuff the peppers. Discard the seeds inside the peppers.

Stuff the peppers with the filling using a tablespoon. Place the tops of the peppers as seen in the picture above. Put in a medium sized pot along with 1 1/4 cup of water poured over the peppers. Cover the lid, cook until most of the water evaporates on medium-low heat.

Serve Stuffed Peppers cold with fresh lemon juice, before your main dish