Stuffed Peppers With Olive Oil Recipe

Ingredients:

For the meal:
	Bell Paper	10	Qty
	Rice	1.5	Cup
	Olive Oil	1/2	Cup
	Dry Onion	2	Qty
	Pine Nut	2	Tbsp
	Tomato (To Cover Up)	1	Qty
	Water (Hot)	2	Cup
	Currants	1	Tbsp
	Salt	1	Tsp (large)
	Dried Mint	1	Tsp (large)
	Granulated Sugar	1/2	Tsp (large)
	Black Pepper	1/2	Tsp
	Allspice	1/2	Tsp

For the Service:
	Lemon	1	Qty
	Parsley	2	Sprig

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Instructions:

1. Gently push the caps of the peppers inward, then pull to remove the seeds.
2. Meanwhile, gently heat the olive oil in a pan.
3. Finely chop the onions. Soak the currants in hot water for 10 minutes, remove the garbage and rinse it. Add the onions and pine nuts to the heated oil and fry them until they turn pink.
4. Soak the rice in warm water for 10 minutes, then wash and drain.
5. Add the fried onions and fry them until they become transparent. Add salt and sugar, add enough hot water to cover it and put it on low heat. When the water is absorbed, cover the bottom of the rice. When the rice is warm, add the spices, mix once, close the lid and leave to infuse.
6. Divide the brewed stuffing into the peppers and fill them. Cut the caps from tomatoes in circles suitable for the rims of the peppers and close the caps by gently pressing the edges inward.
7. Place the stuffed stuff you prepared in the pot vertically and not toppling over. Add hot water until it reaches half of the stuffing. Cover them with a heavy porcelain plate. Cover and cook on low heat for half an hour.
8. Remove the cooked stuffing from the fire and let it cool. Do not open the lid until it has completely cooled down.
9. Drizzle a small amount of olive oil over the stuffing you will take on the serving plate. Serve cold, garnished with lemon slices and parsley leaves. Enjoy your meal!

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Dolma Olive Oil Based