محشي فلفل

First, hollow out the bell peppers and tomatoes. Then, prepare the filling by mixing the soaked rice (soaked for 40 minutes) with one large finely chopped tomato and the insides of the hollowed tomatoes. Add finely chopped onion, minced garlic, a bunch of finely chopped parsley, half a bunch of finely chopped mint, a quarter cup of olive oil, pomegranate molasses, and spices. Mix everything well.

Fill the hollowed peppers and tomatoes with the mixture, then place them in a baking dish. For the tomato sauce, mix tomato paste, spices, and a spoonful of pomegranate molasses in water, and stir well. Pour this sauce over the stuffed peppers and tomatoes.

Cover the baking dish with parchment paper and aluminum foil, then place it in a preheated oven on high heat for about an hour until the peppers are cooked. After that, remove the foil and parchment and let it brown for an additional 15 minutes. Enjoy!