Cut the onion and garlic.

Cut cold red pepper to small pieces.

Make half of tomato juice.

Add oil to the pan add garlic & onion.

Until soften then the pepper.

Add the meat with all spice, pinch of perpekia & meat 1/2 of meat stock except coriander.

Wait until meat is done then add half pomegranate molasses and resin.

Add the rice onion, tomato, garlic, green pepper, dried mint and 1/2 of meat cube.

Add pomegarant, dried coriander and cumin.

Prepare the sauce of perpekia, flour and water until boil.

Mix with tomato paste add to the stuffed peppers dish with some oil.

Cut the other half of tomato into big pieces, add the rest of mint and garlic.