Bell Pepper Dolmas In Olive Oil

6 sm Green bell peppers
3/4 c + 2 tb extra virg olive oil
5 md Onions, chopped
2 tb Pine nuts
1 c Long grain rice
2 sm Tomatoes, mashed
2 tb Currants
1 tb Sugar
1 tb Mint
1 ts Dill weed
1/2 ts Cinnamon
1/8 ts Allspice
1 pn Cloves
1 pn Nutmeg
Salt
Juice of 1 lemon
Water

Cut off tops of peppers & save them. Remove seeds & membranes, wash, drain & set aside.

In a heavy pot, heat 3/4 cup olive oil & saute the onions & pine nuts for 15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring frequently. Add tomatoes & cook for 5 minutes longer. Blend in the currants, sugar, mint, dill, spices, salt & 3/4 c hot water. Simmer covered for 15 minutes until all the water is absorbed. Allow to cool.

Mix filling well. Stuff peppers firmly but not too tightly. Replace tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers upright, side by side on the paper. Combine 1 cup hot water with 1/4 ts salt & 2 tb olive oil. Pour over peppers. Plce a plate upside down over them to act as a weight. Cover & cook for 40 to 50 minutes. Serve cold, sprinkled with lemon jiuice as part of a buffet.

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