Serves: 4
Total Calories: 242

6 green bell peppers
3/4 cup + 2 tb extra virgin olive oil
5 onions chopped
2 tablespoons pine nuts
1 cup long grain rice
2 tomatoes mashed
2 tablespoons currants
1 tablespoon sugar
1 tablespoon fresh mint
1 teaspoon dill weed
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1 pinch cloves
1 pinch nutmeg
salt
lemon juice from 1 lemon
water

Cut off tops of peppers & save them. Remove seeds & membranes, wash, drain & set aside.

In a heavy pot, heat 3/4 cup olive oil & saute the onions & pine nuts for 15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring frequently. Add tomatoes & cook for 5 minutes longer. Blend in the currants, sugar, mint, dill, spices, salt & 3/4 c hot water. Simmer covered for 15 minutes until all the water is absorbed. Allow to cool.

Mix filling well. Stuff peppers firmly but not too tightly. Replace tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers upright, side by side on the paper. Combine 1 cup hot water with 1/4 ts salt & 2 tb olive oil. Pour over peppers. Place a plate upside down over them to act as a weight. Cover & cook for 40 to 50 minutes. Serve cold, sprinkled with lemon juice as part of a buffet.

Nutritional Facts:

Serves: 4
Total Calories: 242
Calories from Fat: 0

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