Stuffed Peppers in Olive Oil

(Zeytinyagli Biber Dolmasi)

5 medium sized peppers

Filling:
2 1/4 cups water
1 cup rice, washed and drained
4-5 medium sized onions, chopped
2 tbsp currants
2 tbsp pine nuts
1 1/2 tbsp mint
1/2 cup extra virgin olive oil
4 tbsp sugar
1 tsp salt

Saute the onions with the oil for about 10 minutes in a medium-sized pot. Then add the rice, sugar and salt, stir. Cover and cook on very low heat until the rice looks see through. Add the nuts, currants, mint and a cup of water. Stir occasionally on low heat. Cook until all the water evaporates and put aside.

Cut off the tops of the peppers using a small knife, but don't throw them away as you will put them back on after you stuff the peppers. Discard the seeds inside the peppers.

Stuff the peppers with the filling using a tablespoon. Place the tops of the peppers as seen in the picture above. Put in a medium sized pot along with 1 1/4 cup of water poured over the peppers. Cover and cook until most of the water evaporates on medium-low heat.

Serve Stuffed Peppers at room temperature or chilled with fresh lemon juice, after your main dish.

*Ottoman Kitchen