Heat 3 tablespoons of olive oil in a saute pan.

Add finely chopped onions and saute over medium heat for 10 minutes until softened.

Add long-grain white rice and pine nuts to the pan.

Stir for 5 minutes over low heat to toast the rice and pine nuts.

Incorporate currants, chopped tomatoes, fresh or dried mint, ground allspice, sugar, lemon juice, salt, and pepper.

Cook for 2 minutes, stirring to combine the flavors.

Pour in 1 1/4 cups of vegetable broth and bring the mixture to a boil.

Cover the pan and cook over low heat for 12 minutes, or until the liquid is absorbed and the rice is partially cooked.

Taste and adjust seasoning as needed.

Preheat oven to 175°C (350°F).

Cut a slice off the stem end of each red bell pepper, leaving the stem attached to the slice; reserve the slice to use as a lid.

Remove the core and seeds from inside each pepper, creating a cavity for the stuffing.

Spoon the rice mixture into the prepared peppers.

Cover each stuffed pepper with its reserved stem-end slice.

Stand the stuffed peppers in a baking dish where they fit snugly.

Add 1 1/2 cups of broth or hot water to the baking dish, creating a moist environment for baking.

Drizzle the stuffed peppers with the remaining 2 tablespoons of olive oil.

Cover the baking dish with a lid or foil.

Bake for 1 hour, or until the peppers are tender, basting occasionally with the broth from the dish and adding a little more water if needed to prevent drying.