Peppers with Rice and Currant Filling

Rinse the peppers and remove the stem along with seeds and white membranes. For the filling, cover the rice in a bowl with cold water and let stand for 20 minutes. Meanwhile, peel the onion and finely grate. Rinse the herbs, shake dry and finely chop.

Heat 4 tablespoons oil in a pan and sauté the onions along with the pine nuts. Drain the rice, add to the pan together with the spices and currants and sauté until the rice is soft. Add enough water so the rice is almost covered and cook on low heat for about 15 minutes. Stir in the herbs. Halve the tomatoes, core and cut the flesh into squares (slightly larger than the opening of the peppers).

Fill the peppers with the rice mixture, cover each with a tomato slice and place close together in a pot. Pour in 1/4 liter (approximately 1 cup) hot water, remaining oil and a little salt, cover the peppers with a plate, cover the pot with a lid and let the peppers cook over low heat for 30 minutes or until done.