Stuffed vegetables and leaf rolls
Bell peppers filled with seasoned rice and slowly cooked in olive oil. Refreshed with mint and lemon, this traditional meatless summer dish is best served at room temperature.
Cut off the tops of the bell peppers, remove the seeds and set the tops aside.
Soften the onion in olive oil, briefly cook the tomato paste, then add the grated tomato. Add the rinsed rice, dried mint, allspice, salt and black pepper; cook until the rice absorbs the oil. Set aside to cool until just warm.
Fill each pepper two-thirds full with the rice mixture and cover with its top. Caution: Do not overfill them; the rice expands as it cooks and may split the peppers.
Stand the peppers upright in a pot. Drizzle with hot water and lemon juice, then weigh them down with an inverted plate. Simmer over low heat until the rice is tender and the liquid is absorbed.
Remove the pot from the heat and let the covered peppers cool until warm. Serve at room temperature.
Important: Fill each pepper only two-thirds full; the rice expands as it cooks, and overfilled peppers may split. Stand the peppers upright in the pot with the openings facing up so the filling does not spill out. Cover with an inverted plate and weigh it down lightly. Store in a covered container in the refrigerator for up to 3 days.
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