👨‍🍳 Instructions

1. 1

   Prepare the peppers: Wash the green bell peppers, cut off the stems, and core them. Set aside.

   💡 Tip: You can use a paring knife or an apple corer to remove the core.
2. 2

   Make the stuffing: In a large pan, heat about 1/2 cup of olive oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes. Add the pine nuts and sauté until lightly golden. Stir in the ground meat and cook until browned. Drain off any excess fat.

   ⏱️ 12 minutes
3. 3

   Add the washed rice, currants, salt, pepper, and allspice to the pan with the meat mixture. Stir well to combine. Cook for about 5 minutes, stirring occasionally, until the rice is lightly toasted.

   ⏱️ 5 minutes
4. 4

   Remove the pan from the heat. Stir in the chopped fresh mint and lemon juice. Let the stuffing cool slightly.

5. 5

   Stuff the peppers: Loosely fill each pepper with the rice and meat mixture. The rice will expand as it cooks, so don't pack them too tightly. Top each pepper with a slice of tomato.

   💡 Tip: Leaving some space at the top allows the rice to expand without bursting the pepper.
6. 6

   Arrange the stuffed peppers in a large, wide pot or deep pan in a single layer. Drizzle with the remaining 1 cup of olive oil.

   💡 Tip: Using a wide pot helps the peppers cook evenly.
7. 7

   Pour in the water or vegetable broth. The liquid should come up to about two-thirds the height of the peppers. Bring the liquid to a boil over medium-high heat.

   💡 Tip: You can also use chicken broth for a richer flavor.
8. 8

   Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 30-45 minutes, or until the peppers are tender and the rice is fully cooked.

   ⏱️ 45 minutes

   💡 Tip: Check for tenderness by piercing a pepper with a fork.
9. 9

   Garnish with chopped parsley and serve hot.

   💡 Tip: Serve with a side of plain yogurt or a fresh salad.