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1
Make the peppers: Combine 2 1/2 cups water, the rice, currants and 1/4 teaspoon salt in a medium saucepan.
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2
Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, about 45 minutes.
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3
Let stand, covered, 10 minutes.
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4
Fluff with a fork, then transfer to a large bowl to cool, about 20 minutes.
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5
Meanwhile, preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until lightly golden, 6 to 8 minutes; let cool, then finely chop.
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6
Pile the dill, parsley and scallions on a cutting board and finely chop.
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7
Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes.
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8
Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
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9
Gently mix with your hands.
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10
Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops.
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11
Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan.
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12
Arrange the stuffed peppers upright in the sauce.
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13
Bring the sauce to a simmer over medium-high heat.
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14
Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes.
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15
Preheat the broiler.
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16
Carefully remove the peppers from the sauce and transfer to a baking dish; remove the tops and set them aside in the baking dish.
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17
Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and 1/4 cup feta in a small bowl and sprinkle over the filling.
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18
Broil until melted, about 2 minutes.
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19
Replace the pepper tops.
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20
Season the sauce with salt and pepper.
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21
Serve the peppers in shallow bowls with the sauce.
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22
Photograph by Anna Williams
