Instructions

Clean the peppers, wash them on the outside, cut a horizontal piece from the top, and remove the seeds. Clean the tomatoes, wash them on the outside, cut a horizontal piece from the bottom, and scoop out the flesh using a spoon. Keep the flesh and puree it in a blender.

In a pot, sauté the onion with half the olive oil, and once it softens, add the pine nuts, the tomato flesh, spices, and sugar. Simmer for 10 minutes over medium heat. Rinse the rice and add it to the pot along with the raisins. Stir to prevent sticking and add the parsley and mint. Let it simmer for 5 minutes and remove from the heat.

Stuff the tomatoes and peppers (not all the way to the top, as the rice will expand while cooking) and place them in a baking dish. Sprinkle salt on top, pour the remaining oil, and add 1 cup of tomato juice. Preheat the oven to 200°C. Add some water to the baking dish and place it in the oven. Lower the temperature to 180°C and bake the dish for about 1 ½ hours.