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1
Preheat the oven to 400.
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2
In a medium saucepan, cover the rice with the water and bring to a boil.
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3
Cover the saucepan and cook the rice over low heat until the water is absorbed, about 15 minutes.
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4
Remove from the heat and let the rice stand for 5 minutes.
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5
Fluff the rice.
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6
Meanwhile, in a large skillet, bring 1/2 inch of water to a boil.
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7
Add the Swiss chard and cook over high heat until tender, about 2 minutes.
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8
Drain the chard and let cool, then squeeze dry and coarsely chop.
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9
In the skillet, heat the olive oil.
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10
Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes.
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11
Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes.
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12
Add the tomato and cook, stirring, until the liquid evaporates, about 2 minutes.
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13
Add the currants and chopped Swiss chard, cover and cook for 2 minutes.
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14
Add the lemon juice and rice.
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15
Season with salt and pepper and stir well.
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16
Cut the tops off the peppers and reserve.
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17
Scoop out the seeds and ribs.
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18
Spoon the rice filling into the peppers and replace the tops.
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19
Pour the broth into a shallow baking dish that will hold the peppers snugly.
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20
Stand the stuffed peppers in the broth.
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21
Cover tightly with foil and bake for about 1 hour and 10 minutes, or until the peppers are tender.
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22
Serve the stuffed peppers warm or at room temperature.
