Cold Stuffed Green Peppers

1/2 cup olive oil
2 medium onions, grated
1-1/2 teaspoons salt
1/4 cup pine nuts
1 cup rice
1/4 cup currants
Scant tablespoon tomato paste
3/4 teaspoon freshly ground pepper
1 teaspoon sugar
1 teaspoon mixed spices: 3/4 teaspoon ground allspice mixed with pinches of hot red pepper, crumbled oregano, ground cumin and ground cinnamon)
2 tablespoons shredded fresh mint leaves
2 tablespoons fresh lemon juice
10 small green peppers (about 2-1/3 pounds)
Lemon quarters

Heat half the oil in large skillet. Add onion, 1 teaspoon salt and 1 cup water. Cook, stirring, until most of the water has evaporated, about 15 minutes. Let onion turn golden, stirring occasionally. Add pine nuts and saut� until golden, about 1 minute. Add rice and cook, stirring, 3 minutes longer. Add 1 cup hot water, the currents, tomato paste, pepper, sugar and spices. Cook over low heat until rice is half cooked and water absorbed, about 5 minutes. Let cool, then toss well with mint and lemon juice.

Remove pepper tops and pull out seeds and hard white ribs. Rinse and drain, then stuff peppers and stand them upright in 5-quart casserole. Heat 12 cups water with remaining oil and add to casserole without disturbing peppers. Moisten a sheet of parchment and place crumpled over peppers. Bring liquid to a boil, cover, reduce heat, and cook 45 minutes. Turn off heat and let peppers cool in casserole without uncovering. Serve garnished with lemon quarters chilled or at room temp.

Source: "Mediterranean Cooking" by Paula Wolfert