# 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
# When they get cooked partly, add 1 cup warm water and grated tomato
# 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 pepper
s, wash and drain.
# Stuff the pepper
s with the mixture, but do not stuff too hard. Cover with tomato
# 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.