Method

1. Preheat the oven on 180 Celsius degrees.

2. Remove the upper parts and seeds of the bell peppers. Reserve the upper parts to cover the bell peppers when you cook them.

3. In a large bowl, add two cups of water and mix the onions, rice, parsley, mint, tomato paste, olive oil and the roasted nuts. Season with salt and pepper.

4. Stuff the peppers with the previous mix leaving 2-3 centimeters empty at the top then close them with the reserved upper parts.

5. Bake the peppers in the preheated oven in an oven tray brushed with olive oil for 1 hour until the peppers are puffy and the stuffing is cooked well.