Wash the peppers and cut a circle around the stem. Keep the stem which you will use as lid later on.
Remove seeds and white membranes.
Place the peppers in an oiled tray and sprinkle some salt inside each of them.
Place the finely chopped onions with some olive oil in a large pot. Let them sauté for 10 minutes.
Add the rice and stir continuously for few minutes.
Add chopped tomatoes, garlic, currant, almonds, cinnamon stick and 1 cup of water.
Cover and let everything simmer at a lower heat for about 15 minutes (or until rice is almost cooked – but not fully cooked because it will cook further in the oven).
Remove the cinnamon stick.
Add salt pepper and chopped mint, and mix.
Stuff the peppers with the mix and close them with their lids and stems.
Place the stuffed peppers back in the tray.
Peel and cut the potatoes in wedges and place them between the peppers to help them stand and to cover the tray surface.
Add some tomatoes slices to the potatoes to help moisturize.
Pour some olive oil on top of the peppers.
Bake in a preheated oven at 180°C for over an hour until peppers are soft and start to get brown at the edge of the cap.