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BELL PEPPERS STUFFED WITH RICE (ZEYTİNYAĞLI BİBER DOLMASI) 8 servings 16 medium size bell peppers 4 small tomatoes (optional) 1/4 glass olive oil 1 teaspoon salt Cut around the stems of the peppers . Remove the seeds. Wash and drain them. Stuff the peppers, not very tightly, with the rice filling and close them either with their own lids or with caps cut out from tomatoes. Place them side by side in a saucepan, with the lids upwards. Sprinkle with salt and olive oil. Add 3/4 glass of water. Cover and cook on low heat for 45-60 minutes, until the whole water is absorbed and the peppers are tender. Let them cool before serving. RİCE FILLING FOR STUFFED VEGETABLES (ZEYTİNYAĞLI DOLMA İÇİ) 1 glass rice 6-7 medium onions 3/4 glass olive oil 1 medium size tomato 25 gr. pine nuts 25 gr. currants 1/2 bunch mint or 1 tablespoon dried mint 1 bunch dill 1/2 teaspoon pepper 2 teaspoons salt 4 teaspoons sugar 1 teaspoon cinnamon 1 teaspoon allspice Cover the rice with lukewarm water and let cool. Pour the water out, wash well and drain. Chop the onions finely. Add the nuts, 1 teaspoon salt and ths-e olive oil. Brown them on medium heat, stirring constantly, for about 20 minutes. Add the drained rice and toast them for 10 minutes. Add peeled tomato cut into small pieces, rest of the salt, pepper, sugar, and 3/4 glass of warm water. Mix them well and cover the lid. Turn the heat down as soon as it starts boiling. Let simmer for 10-15 minutes, until the water is absorbed. Add the spices and chopped herbs. Cover well with a cloth underneath the lid leave in its own steam for half an hour. Mix well with a wooden spoon before using for recipes.