Greek Stuffed Peppers

• 13 bell peppers (orange, red, yellow)
• 2 cups calrose rice
• 2 cups water
• 1 cup flat leaf parsley, chopped
• 1 cup mint, chopped
• 2 tablespoons tomato paste
• 4 onions
• 1 cup olive oil, divided
• salt
• pepper
• pine nuts (optional)

1. Prepare 12 peppers by carefully cutting out the tops and removing the seeds.
2. You will use the tops to cover the peppers before they are baked.
3. In a large bowl prepare the stuffing.
4. Finely chop the onions and 1 bell pepper in a food processor.
5. Add the rice, water, herbs, tomato paste, 1/2 cup of olive oil and salt and pepper to taste.
6. If using pine nuts add them now.
7. The mixture should be "liquidy", like a gazpacho soup.
8. Stuff the peppers about 3/4 full.
9. If any stuffing is left over just go back and evenly distribute!
10. Cover the peppers with their tops.
11. Add the other 1/2 cup of olive oil to the top of the peppers.
12. Bake at 425 for 30 minutes.
13. Lower to 350 and cook for 1 more hour.

bell peppers, calrose rice, water, flat leaf parsley, mint, tomato paste, onions, olive oil, salt, pepper, nuts

Taken from www.food.com/recipe/greek-stuffed-peppers-442575 (may not work)