Rice-Stuffed Bell Peppers

Slice off the top of each pepper about 1.5 cm from the stem end and reserve as lids. Using a small knife and your fingers, remove all seeds and white membranes from the interior of each pepper. Stand the peppers upright in a lightly oiled baking dish that holds them snugly — they should support each other when filled. Preheat the oven to 175 C (350 F).

In a wide pan, heat 3 tablespoons of olive oil over medium heat. Add the diced onion and garlic. Cook, stirring, for 8 to 10 minutes until fully soft, translucent, and just beginning to turn golden at the edges.

Add the uncooked rice, crushed tomatoes, cinnamon, allspice, salt, and pepper to the pan. Stir well to coat the rice with the tomato and oil. Cook for 2 minutes until the rice turns translucent at the edges. Remove from heat and fold in the dill, mint, parsley, currants, and toasted pine nuts. Taste the mixture and adjust seasoning — it should be well-seasoned since the flavors will mellow in the oven.

Spoon the rice filling into each pepper, filling only to three-quarters full to allow for the rice to expand. Replace each pepper lid. Pour the warm stock around the base of the peppers in the dish — it should come about 1 cm up the sides of the peppers. Drizzle the remaining olive oil over the pepper tops. Bake at 175 C for 55 to 65 minutes, checking at 45 minutes to add more liquid if the dish looks dry. The peppers are done when completely tender and slightly collapsed.