Bell Pepper Dolmas In Olive Oil Recipe

• 6 sm Green bell peppers
• 3/4 c. + 2 tb extra virg extra virgin olive oil
• 5 med Onions, minced
• 2 Tbsp. Pine nuts
• 1 c. Long grain rice
• 2 sm Tomatoes, mashed
• 2 Tbsp. Currants
• 1 Tbsp. Sugar
• 1 Tbsp. Mint
• 1 tsp Dill weed
• 1/2 tsp Cinnamon
• 1/8 tsp Allspice
• 1 pch Cloves
• 1 pch Nutmeg Salt Juice of 1 lemon Water

1. Cut off tops of peppers & save them.
2. Remove seeds & membranes, wash, drain & set aside.
3. In a heavy pot, heat 3/4 c. extra virgin olive oil & saute/fry the onions & pine nuts for 15 to 20 min.
4. Add in rice & cook 10 to 15 min, stirring frequently.
5. Add in tomatoes & cook for 5 min longer.
6. Blend in the currants, sugar, mint, dill, spices, salt & 3/4 c warm water.
7. Simmer covered for 15 min till all the water is absorbed.
8. Allow to cold.
9. Mix filling well.
10. Stuff peppers firmly but not too tightly.
11. Replace tops.
12. Spread a sheet of wax paper in bottom of skillet.
13. Stand peppers upright, side by side on the paper.
14. Combine 1 c. warm water with 1/4 ts salt & 2 tb extra virgin olive oil.
15. Pour over peppers.
16. Plce a plate upside down over them to act as a weight.
17. Cover & cook for 40 to 50 min.
18. Serve cool, sprinkled with lemon jiuice as part of a buffet.

green bell peppers, onions, nuts, grain rice, tomatoes, currants, sugar, mint, weed, cinnamon, allspice, pch, salt

Taken from cookeatshare.com/recipes/bell-pepper-dolmas-in-olive-oil-83360 (may not work)