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3/4 cup uncooked long grain rice
3 tablespoons dried currants
1/4 cup orange juice
l large onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon chopped sun-dried tomatoes
1 teaspoon ground coriander
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 large yellow peppers

Cook the rice according to package directions and set aside. Soak the currants in the orange juice for several minutes; drain. Cook the onion and garlic in heated olive oil in a large skillet for 10 minutes, stirring occasionally. Add the rice, currants, tomatoes, coriander, basil, parsley, salt and pepper; mix well. Cut the tops from the peppers, reserving the tops; discard the seeds and membranes. Fill with the rice mixture; replace the tops. Place in a deep baking dish rubbed with additional olive oil — peppers should fit snugly. Bake, covered, at 350 degrees for 35 minutes or until peppers are tender. Bake, uncovered, for 15 minutes longer or until light brown. Serves 4

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