# Rest the
rice in warm water for about 15-20 minutes.
# Slice the
onion finely, sauté with
olive oil for a few minutes, then add
rice, and then sprinkle salt and black
pepper on it.
# When they get cooked partly, add 1 cup warm water and grated
tomatoes.
# Cook over medium heat until it absorbs all the liquid.
# Just before removing from the stove add dried mint and finely sliced parsley stems, and cover the lid, rest it for a while.
# By this way carve the
peppers, wash and drain.
# Stuff the
peppers with the mixture, but do not stuff too hard. Cover with
tomato slices.
# Set into the pot, and add 2 cup warm water and 2 cube
sugar. Cook over medium heat for about 30-35 minutes. Serve warm or cool.
