1Rest black currant in warm water for 5 minutes Remove the core of green and red sweet bell peppers. Keep the top parts of the bell peppers to use later as cap. Put Extra Extra Coarse Bulgur in a cup.
2Add finely chopped onions and parsley, grated tomatoes and garlic. Then, blend all after adding pine kernels, black currant, all spices, salt and sugar.
3Stuff the bell peppers with the stuffing you prepared. Cover them with the top parts of the bell peppers. Place the prepared stuffing into a broad and shallow pan.
4 Add lemon juice and water, close the pan and leave for cooking for approximately 1 hour.
5 Stick toothpicks into stuffing after placing them into the pan. By doing this, they will absorb water better.At the last moment, open the cap of the pan and let water vapour and even ensure to fry bottom sides of stuffing.