Cut the onions into thick strips. Add sugar, salt, olive oil and mix.

Fry with the lid open, stirring regularly, until the onions caramelize and turn a dark brown color.

Remove the stems off the peppers and pierce them with a fork.

Rinse and drain the rice.

Soak the raisins in water for 15 minutes and add them to the rice along with the pine nuts.

Season with salt and pepper and mix.

Place the peppers side by side in a pot and salt them

Fill them leaving 1 cm margin and pour lemon, olive oil and water until the peppers are covered. Grind black pepper and place a plate on them.

Cover with the lid and cook over medium heat until the liquid is absorbed and the peppers are slightly burnt underneath.