Rinse the peppers and cut off the tops, then carefully remove the white insides and seeds. Soak the currants in hot water for 20 minutes. Peel the onions and grate. Heat half of the olive oil in a pan and fry the onions.
Add rice, currants, pine nuts, cinnamon, salt, pepper, parsley and mint into the pot and fry all together, stirring constantly. Pour 300 ml (approximately 1 cup) of water into the pot, bring to a boil, then lowere the heat and let simmer, covered, for about 20 minutes or until the water has evaporated. Rinse the tomatoes and cut into 8 slices.
Fill the peppers with the rice mixture, cover the opening with a slice of tomato and set upright in a pot. Add the remaining olive oil, pour in 250 ml (approximatley 8 1/2 ouches) of water and salt lightly. Let cook all together for 15-20 minutes. Remove the stuffed peppers, let cool and serve cold.