Stuffed Peppers with Olive Oil

Ingredients for Stuffed Rice

3 cups of rice – washed until the starch is removed

Salt

Ingredients for the topping

• ½ cup olive oil

Water – to reach ¼ of the height of the stuffed peppers.

Heat olive oil in a saucepan and sauté the onions. Wash the rice until the starch is removed. After the onions are sautéed, add the rice and sauté. Then add salt, pepper, mint, and granulated sugar and mix well. Add water and cook, then let it simmer. After the rice has simmered, add allspice and mint and mix. You can add more salt and sugar if needed. Cut off the stems of the bell peppers and remove the seeds. Fill the peppers with the prepared rice mixture. Slice the tomatoes thickly and place them in the openings of the stuffed peppers, making sure the rice doesn't spill out. Place the stuffed peppers in a deep saucepan. Drizzle with half a cup of olive oil and add water up to ¼ of the peppers' height. Cook over medium heat for 30 minutes. Once cooked, let the stuffed peppers cool in the saucepan. Then serve.