Stuffed Peppers in Olive Oil

Directions

1. Cut the stem end off each pepper to make a lid and clear out the seeds.
2. Soften the onion and pine nuts in half the olive oil until pale gold.
3. Add the rice and stir for 3-4 minutes; then the currants, grated tomato, spices, sugar and salt.
4. Add half a cup of hot water and cook until absorbed. Off the heat, stir in the dill and mint.
5. Once the filling has cooled, fill the peppers two-thirds full — the rice will swell as it cooks.
6. Stand the peppers upright in a pan. Pour over the remaining olive oil and the lemon juice.
7. Add hot water to come halfway up the peppers and set a plate on top.
8. Cook over low heat for 45-50 minutes. Cool in the pan before serving.