About 20 mini peppers
1 cup of round rice
1 large chopped onion
5 tablespoons oil
2 peeled and chopped tomatoes
a bunch of fresh cilantro, chopped
a bunch of fresh parsley, chopped
Handful of chopped dill
1 teaspoon of Baharat*
dash of cinnamonן
1 teaspoon sweet paprika
½ teaspoon black pepper
1 tablespoon salt
1/2 teaspoon black pepper
For the sauce:
100 grams of tomato paste
1 tablespoon paprika
½ teaspoon Baharat
1 teaspoon salt
½ teaspoon black pepper
¼ cup oil
2.5 cups of boiling water
1 tablespoons Silan** for sprinkling

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Cook 1 cup of rice in 1 cup of boiling water for 10 minutes, covered on low flame.
Remove to a bowl.
Sauté onions until golden brown in 5 tablespoon of oil.
Add onions and the oil it was sautéed into the rice.
Add the rest of the ingredients and mix well.

Cut the top of the mini peppers, rinse and remove the seeds.
Stuff the peppers with as much rice as possible
Place the stuffed peppers, top side up, in an oven safe pot.
Pour the sauce over the peppers, making sure the sauce covers them all
Sprinkle with 1 tablespoon of Silan.

Place in a preheated oven to 400F degrees and bake for 1.5 hours.
Remove the lid and continue for another half an hour or until you get a deep and beautiful color.
*) Baharat is a spice blend that's a staple of Middle Eastern and North African cooking. The word "baharat" is Arabic for "spices", and the blend can vary by region and personal preference. Some common ingredients include: Cinnamon, Nutmeg, Cloves, Cardamom, Cumin, Coriander, Black or white peppercorn, Paprika, Allspice, and Ground ginger

**) Silan is a thick, sweet, dark brown syrup made from dates and water. It's also known as date honey, date syrup, date molasses. Silan is a staple in Middle Eastern and Greek cooking and can be used as a substitute for honey or maple syrup in many recipes. 

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