Stuffed Peppers

4 - bell peppers (each approximately 6 oz./175g)
4 oz. long grain rice (100g)
1 oz. TVP (25g)
6 - spring onions, trimmed and finely sliced
2 - garlic cloves, crushed
1 oz. currants (25g)
1 oz. pine nuts (25g)
16 oz. vegetable stock (475 ml)
1 T olive oil
1 T finely chopped fresh dill
1 T finely chopped fresh parsley
0 - pinch of ground cinnamon
0 - black pepper
1 T tomato puree
2 T water

Blanch the whole peppers in boiling water for 3 minutes. Drain and allow to cool, then slice off the tops and remove the membranes and seeds. Arrange the peppers upright in a greased baking dish, making sure they are tightly packed.

Heat the oil and fry the spring onions and garlic. Add the rice and stir around for a few seconds, then stir in the TVP, currants, stock, dill, parsley, and cinnamon, and season with black pepper. Bring to a boil, cover and simmer gently until the liquid has been absorbed. Remove from the heat and stir in the pine nuts. Spoon the mixture into the peppers and place the lids on top. Mix the tomato puree with the water and pour over the peppers. Cover the dish tightly with foil and bake in a preheated oven at 180°C/350°F for about 45 minutes until the peppers are tender. Allow to cool, then serve at room temperature.

From A Vegan Taste of Greece