Ingredients
8-10 green baby capcicum (suitable for stuffing) 
50ml  olive oil 
1 glass of water

  For The Filling 
1 glass rice 
7 meduim onions 
2 small tomatoes 
150ml  olive oil 
2 tablespoons currants 
1 tablespoon pine nuts 
1/2 bunch mint 
1 bunch dill 
1 teaspoon spices, sugar, salt 
1/2 glass water 
1 teaspoon black pepper

  
  
  Preparation
Allow the rice to stand in hot water until the water cools. Then drain the rice and wah it several times.
Put 3/4 glass olive oil, chopped onions and 1 teaspoon salt in a pan and saute until the color of the onions changes.
Add the rice and saute for 10 more minutes. Add water, chopped tomatoes, currants, pine nuts, black pepper, spices, sugar, mint and dill, cook for 15 minutes and remove from heat. Cut off the tops of the peppers ro from a lids and,remove all seeds. Stuff the peppers ( but not too much ), replace the lids and line in a pan, the lids facing up. Add water olive oil and salt and cook for about45 minutes. Remove from heat, and after they have cooled down,put on a serving plate and serve. Enjoy