6 green peppers 180 grams (6 oz., 3/4 cu.) pine nuts 4 large unions 250 grams (9 oz., 1 1/2 cu.) olive oil 450 grams (1lb., 2 1/2 cu.) long-grain rice 125 grams (4 oz., 1/2 cu.) currants 5 grams (1 tsp.) salt, 3 grams (1 tsp.) pepper 15 grams (1 tbs.) sugar, water to cover 7 grams (1/2 cu.) mint 4 grams (1 tsp.) allspice lemon slices, tomato wedges 10 grams (1/2) cu.) chopped flat-leaf parsley 30 milliliters (1 oz., 2 tbs.) lemon juice Choose medium-sized green peppers. Wash them and cut out the stems. Core with an apple-corer or paring knife. Make the stuffing by lightly frying the pine nuts and chopped unions in olive oil. Add the wshed rice and cook, stirring, for five minutes. Add the currants, salt, pepper and sugar. Pour in water to about twice the depth of the other ingrediants in the pot and simmer until the water is absorbed. Add mint, allspice and lemon juice. When cool, stuff each pepper loosely, as the rice will swell. Cover open end of pepper with a slice of tomato like a lid. Set the stuffed peppers in a single layer in a large pan or dish. Sprinkle with salt and sugar, drizzle a little olive oil and 250 milliliters (1 cup) of water over them and simmer very slowly until the peppers are just tender. Decorate with chopped parsley, lemon slices and tomato slices or wedges, and refrigerate. Serve cool. Other vegetaables stuffed in the same manner are tomatoes, zucchini (courgettes), eggplant (aubergines), cabbage leaaves or grape leaves. Both kinds of leaves should be briefly parboiled to make them tender and flexible.
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