4 yellow peppers, halved & seeded
3/4 c. rice (1/2 white & 1/2 brown)
1 1/2 c. chicken broth
1 lg. yellow onion, cut in half, thinly sliced
2 cloves garlic, finely chopped
1 tsp. coriander seeds, crushed
1 tbsp. chopped fresh coriander leaves
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh Italian parsley
3 tbsp. currants
Salt & pepper to taste
1/3 c. olive oil

Preheat oven to 350 degrees. Cook rice in chicken broth until tender, about 20 minutes. Saute onion and garlic in 3 tablespoons olive oil, until tender. Add chopped herbs and currants and cover, cook 10 minutes. Add rice; mix well. Season with salt and pepper. Slice peppers in half and fill each with rice. Place in casserole. Spoon on remaining oil, bake for 1 hour. Can be served hot or cold.