Felfel bil Zeit (Stuffed Peppers in Olive Oil)

Slice the tops off the bell peppers about 1/2 inch from the stem, and reserve the tops. Remove the seeds and membranes from inside, rinse the peppers and set them upside down to drain.

In a skillet over medium heat, warm 3 tablespoons of the olive oil and sauté the chopped onion until soft and translucent, about 5 minutes. Add half of the chopped tomatoes (the rest will go in the cooking liquid), and cook for 2 more minutes. Transfer the mixture to a bowl and let cool slightly.

To the onion-tomato mixture, add the uncooked rice, parsley, mint, pomegranate molasses, 1 teaspoon of salt, allspice, cinnamon, and black pepper. Stir well to combine.

Fill each pepper loosely with the rice mixture, leaving about 1/2 inch at the top because the rice will expand. Replace the tops on the peppers to create a lid.

Lightly grate or crush the remaining tomatoes in a large bowl. Place the stuffed peppers upright in a pot just large enough to hold them snugly. Add the grated tomatoes, the remaining olive oil, the remaining salt, and the water. The liquid should come about halfway up the sides of the peppers; add more water if necessary.

Cover the pot, bring to a gentle boil over medium heat, then reduce the heat to low and simmer for about 1 hour 15 minutes, until the peppers are tender and the rice is cooked through. Check occasionally and add a splash of water if the liquid has evaporated too much. The peppers are done when you can pierce them easily with a wooden skewer.

Remove from heat and let the peppers rest in the pot, covered, for 10 minutes before transferring to a serving platter. Drizzle with a little fresh olive oil if desired, and serve warm or at room temperature with lemon wedges on the side.