Bell Peppers Stuffed with Rice, Raisins and Pine Nuts

1 large onion, finely chopped
6 tablespoons extra virgin olive oil
1¼ cups short-grain or risotto rice
salt and pepper
1 to 2 teaspoons sugar
3 tablespoons pine nuts
3 tablespoons currants or tiny black raisins
1 large tomato, peeled and chopped
1 teaspoon ground cinnamon
½ teaspoon ground allspice
2 tablespoons chopped mint2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
juice of 1 lemon
6 medium green or red bell peppers
To serve: 1 cup plain whole-milk yogurt mixed with 1 garlic clove, crushed (optional)

This is the classic Turkish rice filling for vegetables to be served cold. Choose plump bell peppers that can stand on their base.

For the filling, fry the onion in 3 tablespoons oil until soft. Add the rice and stir until thoroughly coated and translucent. Pour in 2 cups water and add salt, pepper, and sugar. Stir well and cook for 15 minutes, or until the water has been absorbed but the rice is still a little underdone. Stir in the pine nuts, currants or raisins, tomato, cinnamon, all-spice, mint, dill, parsley, and lemon juice, as well as the rest of the oil.
Retaining the stalk, cut a circle around the stalk end of the peppers and set to one side to use as caps. Remove the cores and seeds with a spoon and discard. Fill the peppers with the rice mixture, and replace the caps.
Arrange the peppers side by side in a shallow baking dish, pour about ½ inch water into the bottom, and bake in the oven preheated to 375°F for 45 to 55 minutes, or until the peppers are tender. Be careful that they do not fall apart.
Serve cold, accompanied, if you like, by a bowl of yogurt beaten with or without crushed garlic.