Dolma, Stuffed Dried Peppers And Eggplants

Ingredients:
- 1 cup rice
- 3 tablespoons chili paste
- 1 tablespoon mint
- cumin
- salt
- oil about a quarter of a cup
- 1 diced onion finely
- 1/4 cup chopped parsley finely

Directions:
- In a bowl add all the ingredients and mix well.
- Cut the tops off the chilies or capsicums and deseed.
- Wash well and fill each with the rice mixture until 3/4 full.
- Place the veggies in a small saucepan or frying pan.
- Fill the saucepan with water until it nearly comes to the tops of the veggies, place the lid on the saucepan.
- Bring the water to the boil then turn down and simmer on medium heat until the rice is cooked (probably 40 minutes).
- Check the water level as you don't want to run out of water and burn everything.
- Leave the dolma to cool down in the saucepan with the lid covered after you have taken them off the heat.
- Serve with a bowl of Cack, sa