Soak the rice for 10 minutes, wash and drain. Take out the tops of the pepper and clean the seeds. Peel and chop the onions finely. Peel the tomatoes and chop in cubes and dice the dill. Put the chopped onions in a pan, add salt and sugar and fry them in Riviera olive oil. Add rice and mix it and remove from the heat after frying 2-3 minutes. Add the chopped tomatoes, dill, dried currants, pine nuts, dried mint, salt and black pepper in rice and mix. Stuff the filling in the peppers and line them inside the pot. Cover them with the pepper tops you took out before. Add the rest of the olive oil and the water and leave it to cooking for a while on low heat. If you wish, to give some taste and liveliness to your dish, you can pour some extra virgin olive oil after it is cooked.