Stuffed peppers (recipe from Mount Athos).

Ingredients: 

• Red bell pepper, 4 pieces
• Finely chopped onion, 1 cup 
• Rice-1 cup 
• Olive oil 1 cup 
• Mint or lemon balm, a few sprigs 
• Salt, pepper, oregano, to taste 
• Mussels cooked-8 pieces (2 in each pepper)
• Mashed tomato pulp, 150 grams 

Method of preparation: 

• Wash peppers 
• Remove the seeds and inner membranes
• In a deep frying pan fry the onion until golden brown in a half cup of olive oil
• Add pureed tomato pulp, salt, black pepper, oregano, parsley 
• Add the rice, pour boiling water over rice (ratio 2:1, ie 1 cup rice 2 cups of boiling water)
• Stir, bring to a boil and cook over low heat until half cooked rice. 
• Beginning finished stuffing peppers prepared previously putting in each pepper to 2 mussels
• Place the peppers in a deep form, pour the remaining olive oil and add a small amount of water 
• Bake at 150-180 degrees in the oven for 1 hour 20 min