|Onion||6 large||600 gr.|
|Olive Oil||¾ cup||150 gr.|
|Pine nuts||2 table spoons||20 gr.|
|Rice||1/3 cup||240 gr.|
|Tomato||3 small||250 gr.|
|Salt||3 dessert spoons||18 gr.|
|Sugar||2 dessert spoons||8 gr.|
|Water (hot)||¼ cup||500 gr.|
|Currants||2 table spoons||20 gr.|
|Green Peppers||12 medium||850 gr.|
|Parsley||1 small bunch||40 gr.|
|Dill||1 small bunch||30 gr.|
|Fresh Mints||10-15 leaves||10 gr.|
|Cinnamon||1 dessert spoon||2 gr.|
|Black Pepper||¾ dessert spoon||1.5 gr.|
|Allspice||¾ dessert spoon||1.5 gr.|
|Lemon juice||2 table spoons||20 gr.|
Peel and finely chop the onions, place in a sauce pan together with the oil and the nuts, cover and put on low heat to get tender, stirring occasionally. Remove the lid and stir for a few minutes to get the nuts slightly browned. Wash the rice and drain, add to the pan and stir a couple of times. Wash the tomatoes, set aside one and grate the others into the pan.
Add 2 dessert spoons of salt, sugar and 1 cup of water, stir, sprinkle the currants and cook for 10 - 15 minutes first on medium and then low heat until the juices are reduced. Wash the peppers, parsley and dill, push open the stalk ends of the peppers and clean out the seeds. Sprinkle the remaining salt to the insides. Sort the parsley and dill, chop finely and add to the rice together with the mint and the spices. Let simmer for 10 minutes. Quarter the remaining tomato and slice half cm. thick. Fill the peppers with the prepared stuffing and cover the tops with tomato slices and place in a shallow pan. Cover them with a heath resistant plate. Add the remaining 1/4 cup of hot water and cook for approximately 50 minutes.
Nutritional Value: (in approximately one serving)
Energy 467 cal., Protein 6.8 g., Fat 27.7 g., Carbohydrate 50.7 g., Calcium 66 mg., Fe 2.83 mg., Phosphorus 136 mg., Zinc 2 mg., Sodium 1205 mg., Vitamin A 1576 ju., Thiamine 0.21 mg., Riboflavin 0.17 mg., Niacin 2.03 mg., Vitamin C 99 mg., Cholesterol 0 mg.