Ingredients

• 2 lb small green bell peppers (approximately 18-20 peppers)
• 2 cups white rice
• 4 medium size onions, finely chopped (you can use a food processor)
• 3 tomatoes, grated
• 1 tomato (this one is for covering the tops of bell peppers after stuffing)
• 1/3 cup pine nuts
• 1/3 cup currants
• 1 tbsp all spice
• 1 tsp ground black pepper
• 1 tbsp mint flakes or ¼ cup fresh mint, chopped finely
• 1 tsp white sugar
• salt
• juice of 1/2 lemon
• 1 cup olive

Instructions

1. Mix well all the ingredients (except for peppers and 1 tomato) in a bowl.
2. Wash peppers and take out the top part and the seeds.
3. Stuff the peppers with the rice mix with a spoon or your hand.
4. Cut small pieces from 1 tomato to cover the top part of peppers. Press the tomato slice down a bit so that it won’t come out.
5. Place the dolmas in an oven dish which is as tall as dolmas. Pour on top 2 cups of boiling water.
6. First let it boil for 5 minutes on stove. Than, bake it in a preheated oven at 400F for 35-40 minutes until rice is cooked and tops are browned. Check them regularly if you don’t want to burn the tops.
7. It’s better cold, but good when it’s hot, too.

Source: Almost Turkish Recipes