Vegetarian Stuffed Peppers - pareve

8 bell peppers (in the color of your choice)
2 onions, chopped
1-2 tablespoons olive oil
1 bunch green onions, chopped (Note: separate white and green parts)
3 Tablespoons pine nuts
1 cup rice or bulgur
2 cups water
1/4 cup tomato paste
1/2 cup currants
3 Tablespoons each fresh mint and dill, minced
1/2 teaspoon cinnamon
salt to taste

Cut and save 1 inch off stem end of peppers, removing and discarding white membranes from inside peppers. Set hollowed peppers aside.

Sauté onions in oil slowly until translucent and golden brown. (This may take as long as 20-30 minutes when done very slowly.) When the onions are about 5-8 minutes away from being finished, add pine nuts and white part of the spring onions to the saute pan. Continue sauteeing. Add rice or bulgur. Cook for 5 minutes, stirring occasionally.

Add remaining ingredients. Raise the heat to bring liquid to a boil, cover pan and reduce heat to a simmer. Continue cooking until liquid is absorbed.

Fill each pepper with about 1/2 cup rice mixture and top with reserved caps.

Place peppers upright in oiled 9-by-13-inch glass baking dish. Cover with oiled foil and bake until peppers are tender, about 50-60 minutes.

Source: Jewish Bulletin of Northern California