Stuffed Bell Peppers Cooked In Olive Oil

4 bell peppers

1/2 cup olive oil

2 tbsp onions, finely chopped

1 tbsp tomato paste

1 cup rice, washed and drained Pine nuts and raisins, optional

1 tbsp dried mint or basil ½ tsp allspice 1 tbsp salt

1 tsp sugar

1 cup hot water ½ cup lemon juice

2 large tomatoes, sliced

Directions

1. Cut tops off peppers, remove seeds, and wash.

2. In a saucepan, add the olive oil and finely chopped onions (dry onions are acceptable). Sauté lightly until onions are translucent.

3. Add tomato paste and stir for 2-3 minutes. Then one at a time, add the rice, pine nuts, salt, sugar, spices, hot water, and raisins. Stir well between each ingredient to allow for proper mixing.

4. Simmer until all liquid is evaporated. Add lemon juice and let the mixture cool.

5. Fill the peppers with the rice mixture. Place one slice of tomato as a cap on top of each pepper.

6. In a large saucepan or pot, place the stuffed bell peppers in the bottom. Add warm water to half the height of the peppers.

7. Close the lid and cook on medium heat for the first 10 minutes and then cook under low heat for 5 minutes. Cool before serving.