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1
Pre-heat the oven to gas mark 4, 350F (180C).
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2
You will also need a baking tray measuring 11 x 16 inches (28 x 40 cm), greased, and a large, lidded frying pan.
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3
All you do is cut the peppers in half lengthways through the stalk, then scrape out the seeds and place the halves on the baking tray.
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4
Now sprinkle a little of the garlic into each one and follow that with a teaspoon of oil.
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5
Brush a little more oil around the edges of the peppers, add a seasoning of salt and freshly milled black pepper, then bake them on a high shelf in the oven for 50-60 minutes, or until they are well browned at the edges.
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6
Meanwhile, prepare the rice.
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7
Heat the oil in the frying pan over a medium heat.
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8
Add the onions and pine nuts and fry for 10 minutes, or until everything is golden.
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9
Then add the currants, cinnamon and garlic.
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10
When you are ready to cook the rice, stir it into the pan and turn the grains over until they are thoroughly coated in the oil.
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11
Then pour in the hot stock and season with salt.
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12
Stir once only, then put the lid on, turn the heat down to its lowest setting and let the rice cook for exactly 15 minutes.
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13
After that, take the pan off the heat, remove the lid and cover the pan with a clean tea cloth until the rice is needed.
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14
When the peppers are cooked, transfer them to a warmed dish and fill each one with the rice, adding the mint at the last moment.
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15
Serve the remaining rice in a warmed bowl to accompany the peppers.
