Cut off the tops of green peppers first and then discard seeds and membranes. Wash the peppers in cold water and rinse them well. Put them into the bowl for stuffing.

Wash the rice under cold water to remove rice surface starch.

Pour extra virgin olive oil to the saucepan. Put onions and pine nuts and saute them until pine nuts color turn to brown. Then add the rice and stir them about 5 minutes.

Add the dried currants, dried mint, salt, black pepper, sugar, allspice, cinnamon and 1 cup of lukewarm water to the saucepan. Then stir them about 5 minutes at medium heat. 

Once you sure all water in the saucepan absorbed by the fill mixture, remove the fill mixture into a bowl for stuffing the green peppers

Use dessert spoon to fill each pepper with the fill mixture until it reaches the top. Don't overfill the peppers because the rice will need little space to expand while it cooks.

After you finish filling peppers, cover the opening of each pepper with a square of tomato piece. 

Line up the stuffed green peppers to the saucepan and add the remaining 1 cup of water in to the saucepan. Then add 1 tbsp of olive oil to the water (to give shiny look) and close the lid.

Bring the saucepan to a gentle boil, and then reduce the heat level to low. Let the peppers cook gently about 40-45 minutes (until the water absorbed by the dish).

After the dish cooked, put them to a serving plate and let them cool. And then serve cold.