Prepare the peppers: Cut off the tops of the peppers as lids and clean out the insides. Save the lids.
Prepare the sauce: Heat 3 tablespoons of extra virgin olive oil in a pan. Sauté the onion over low heat for 8-10 minutes until very soft. Add the grated tomato and cook for 3-4 minutes. Let it cool.
Mix the filling: Add the washed rice, dill, mint, parsley, sugar, salt, black pepper, and allspice. Mix well.
Stuff and arrange: Fill the peppers halfway. Cover them with their lids and arrange them upright in a pot.
Cook: Mix the remaining extra virgin olive oil, 2 tablespoons of lemon juice, and 1 cup of hot water, then pour over the peppers. Place a weight (like a plate) on top. Cover and cook over low heat for 40-45 minutes.
Rest and serve: Remove from heat and let rest for at least 20 minutes. Serve cold; they taste even better the next day.
Use raw rice; it will swell inside the pepper as it cooks. Cooked rice will turn mushy. Do not overfill the peppers; the rice will expand and crack them. Filling them halfway is sufficient.
