Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi)

• allspice0.5 teaspoon
• bell peppers2¼ lb
• cinnamon0.25 teaspoon
• dried/fresh mint1 tablespoon
• olive oil1 tablespoon
• onions2
• rice3½ oz
• salt1 tablespoon
• sugar0.5 teaspoon
• tomato0.5
• tomato paste1 teaspoon
• water1 cup

Instructions

1. 1

   Cut tops off peppers, remove seeds and wash.

2. 2

   Saute onions with olive oil lightly.Stir in chopped tomatoes and tomato paste.Saut for 3 more minutes.

3. 3

   Add the rice and braise for 5 minutes.Then add salt, sugar, the spices and, hot water.Simmer until all liquid is evaporated.

4. 4

   Let it cool for a while.With a spoon fill the peppers with the mixture.

5. 5

   Place one slice of tomato as a cap on top of each pepper.In a large saucepan or pot, place the rice stuffed bell peppers.

6. 6

   Add water, enough to almost cover half height of the peppers.Close the lid and cook on low heat, for about 15-20 minutes.

7. 7

   Serve warm or hot.ENJOY