A recipe from the Good Food collection.
175 g (4½ oz) long-grain white rice
1¼ cups (315 ml/10 fl oz) chicken stock
6 medium-sized red, yellow or orange peppers (capsicums)
60 g (2 oz) pine nuts
⅓ cup (80 ml/2¾ fl oz) olive oil
1 large onion, chopped
½ cup (125 g/4 oz) tomato passata
60 g (2 oz) currants
2½ tablespoons chopped fresh flat-leaf parsley
2½ tablespoons chopped fresh mint leaves
½ teaspoon ground cinnamon
1. Put the rice and stock in a saucepan and bring to the boil over medium heat. Reduce the heat to medium-low, cover tightly and cook for 15 minutes, or until tender. Remove from the heat and set aside, covered.
2. Bring a large saucepan of water to the boil. Cut off the tops of the peppers, reserving the lids. Remove the seeds and membrane from the peppers and discard. Blanch the peppers in the boiling water (not the lids) for 2 minutes, then drain and leave upturned to dry on paper towels.
3. Preheat the oven to moderate 180°C (350°F/Gas 4). Toast the pine nuts in a small frying pan over low heat until golden brown, then remove from the pan and set aside. Increase the heat to medium and heat 2 tablespoons of oil. Add the onion and cook for 10 minutes or until soft, stirring occasionally.
4. Add the tomato passata, currants, parsley, mint, cinnamon, cooked rice and toasted pine nuts to the pan. Stir for 2 minutes, then season, to taste, with salt and 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 100 ml (3½ fl oz) boiling water into the dish and drizzle the remaining oil over the top of the peppers. Bake for 40 minutes, or until the peppers are just tender when tested with the point of a small knife. Serve warm or cold.