Stuffed Peppers with Pico de Gallo

1 1/2 cups cooked white rice
1/4 cup currants or white raisins
1/4 cup pine nuts, toasted
2 cups pico de gallo
4 ounces goat cheese
Salt and pepper to taste
4 red or green bell peppers


Heat oven to 350.

Combine rice, currants, pine nuts, and 1/2 cup of salsa. Place in food processor with goat chees and seasonings and pulse a few times to combine. Do not blend.

Slice tops off green peppers and remove seeds. Fill peppers with rice mixture and replace tops. Place in shallow baking pan and bake for 45 minutes.

Remove from oven, top with remaing pico de gallo, and serve.
from Three Bowl Cookbook.