• Remove the top of the mini peppers with a knife and take out all the seeds using your fingers. Wash them and set them aside.

Making the filling:

• Put olive oil in a large pan over medium heat, add onions, salt, pinch of sugar, black currants, and pine nuts, gently sauté them together until they are golden.

• Add washed rice and 1.5 cups of hot water.

• Cover the pan and cook for about 15 minutes over low heat or until the water has been absorbed.

• Add allspice, cinnamon, parsley, and pepper.

• Stir them and remove them from the heat. Let it cool for 15 minutes.

• Stuff peppers with the filling. Place them tightly into a pot.

• Add 2 cups of hot water, cover, and cook for 1/2 hour over low heat. Remove from the heat, let cool before serving.

Bon Appetit!