Peppers Stuffed with Rice

• 1 large onion, finely chopped
• 6 tablespoons extra-virgin olive oil
• 1 1/4 cups short-grain or risotto rice
• Salt and pepper
• 12 teaspoons sugar
• 3 tablespoons pine nuts
• 3 tablespoons currants
• 1 large tomato, peeled and chopped
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 2 teaspoons dry mint
• 3 tablespoons chopped dill or parsley
• Juice of 1 lemon
• 6 medium green or red bell peppers

1. Fry the onion in 3 tablespoons of the oil until soft.
2. Add the rice and stir until thoroughly coated and translucent.
3. Pour in 2 1/2 cups water and add salt, pepper, and sugar.
4. Stir well, and cook 15 minutes, or until the water has been absorbed but the rice is still a little underdone.
5. Stir in the pine nuts, currants, tomato, cinnamon, allspice, mint, dill or parsley, lemon juice, and the rest of the oil.
6. To stuff the peppers, cut a circle around the stalk end and set aside to use as caps (with the stalk).
7. Remove the cores and seeds with a spoon, and fill with the rice mixture.
8. Replace the caps.
9. Arrange side by side in a shallow baking dish, pour about 3/4 inch of water into the bottom, and bake at 375F for 4555 minutes, or until the peppers are tender.
10. Serve cold.
11. Stuff the peppers with meat filling or meat and rice filling, and serve hot.

onion, extravirgin olive oil, shortgrain, salt, sugar, pine nuts, currants, tomato, cinnamon, allspice, mint, dill, lemon, peppers

Taken from www.epicurious.com/recipes/food/views/peppers-stuffed-with-rice-373490 (may not work)