Turkish Stuffed Peppers

12 small orange peppers (or 6 large)
FILLING:--
12 tbsp rice (1 tbsp for each pepper)
1 large onion, chopped finely
4 cloves garlic, chopped finely
1 medium-sized tomato, chopped finely
1½ tbsp tomato paste
¼ cup parsley, chopped
1 tbsp dried mint
2 tsp SIDS SALT & PEPPER
½ tsp paprika
1 tbsp lemon juice
½ tsp SIDS CRAZY LEMON
¼ cup olive oil
Garnish:--
4-5 cherry tomatoes
5-6 thin slices lemon
Sauce:--
2 tbsp olive oil
2 tbsp tomato paste
2 cloves garlic, mashed
2 tsp dried mint
2 cups hot water, divided

Preparing Peppers:
Cut the tops of peppers in the form of a lid and remove the seeds. Try not to damage the peppers.
Make The Filling:
In a large bowl, combine all the ingredients for the filling.
Assemble:
Stuff each pepper with 1-2 tablespoons of the filling depending on the size of the peppers. Leave a little space for rice to rise when cooked.
Place each stuffed pepper in a pot. If the pot is oven-proof, things will be easier.
Cut the cherry tomatoes in two and place one half over the filling in the peppers. These tomatoes act like a lid for the peppers. Alternatively, you can use the tops you cut from the peppers as a lid too.
Place lemon slices on the peppers.
Make The Sauce and Cook The Peppers:
Combine olive oil, tomato paste, garlic, dried mint and water in a sauce pan and bring it to a boil. Pour it in the pot with stuffed peppers.
Cook the stuffed peppers covered over medium heat for 15 minutes.
Reduce the heat to simmer for 15-20 minutes until the rice is tender.
Bake:
Preheat the oven to 220°C.
If your pot is oven-proof, place it in the oven. If not, transfer the stuffed peppers and lemon slices into a baking pan. Pour all the juicy sauce in the pot into this pan. Bake for about 10 minutes until they get golden brown.
Serve:
You can serve it warm or at room temperature with some yogurt on the side.