Pour the currants with hot water and stand for 1/2 hour. Heat half of the oil, add strained currants, finely grated pine nuts, onion, long grain rice, cinnamon, finely chopped parsley, finely chopped mint and 500 ml of water. Season with salt and pepper. Cover and simmer on low heat until the water is absorbed by the long-grain rice (about 20 min).
Fill the quantity into the prepared peppers. Arrange them close together in a well-buttered gratin dish.
Pour 100 ml of olive oil and 200 ml of water over them. Season again with salt. Place in the oven heated to 180 °C for 20 minutes.
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