Mediterranean Stuffed Peppers

Ingredients
4-1/2 oz brown rice
1-1/4 c low-sodium vegetable stock
6 medium-sized red, yellow, or orange bell peppers
2 oz pine nuts
1/3 c olive oil, or grapeseed oil
1 large onion, diced
1/2 c organic tomato paste
2 oz organic currants
2-1/2 TBSP chopped organic fresh flat-leaf parsley
2-1/2 TBSP chopped organic fresh mint leaves
1/2 tsp ground cinnamon


Method

1.) Place rice & stock in a saucepan & bring to boil over medium heat. Reduce heat to medium-low, cover tightly & cook for 15 minutes, or until tender. remove from heat & set aside, covered.
2.) Bring a large saucepan of water to a boil. Cut off the tops of the peppers, reserving the lids. Remove the seeds & membranes from the peppers & discard. Blanch the peppers in boiling water (not the lids) for 2 minutes, then drain & leave upturned to dry on paper towels.
3.) Pre-heat oven to moderate 350F. Toast the pine nuts in a small frying pan over low heat until golden brown, then remove from the pan & set aside. Increase the heat to medium & heat 2 TBSP of oil. Add the onion & cook f or 10 minutes or until soft, stirring occasionally.
4.) Add tomato paste, currants, parsley, mint, cinnamon, cooked rice & toasted pine nuts to the pan. Stir for 2 minutes, then season to taste, with salt & pepper.
5.) Stand the peppers in a baking dish in which they fit snugly. Divide the rice mixture among the pepper cavities. Replace the lids.
6.) Pour 2-1/2 ounces boiling water into the dish & drizzle the remaining oil over the top of the peppers. Bake 40 minutes, or until the peppers are just tender when tested with the point of a small knife. Serve warm or cold.