Cook the brown rice for half of the time suggested on the pack
While the rice is cooking wash the peppers and cut the tops off, making sure the stalk is still attached so your peppers have a lid.
De-seed the peppers and place all six in a saucepan so they stand upright.
Dice the onion and gently fry in a medium sized frying pan with a little olive oil.
Dice the courgette into small pieces and add to the onion along with the crushed garlic. Then add the currants and spices.
Drain your rice and add it to the pan.
Stir and mix everything together, turn up the heat and add the stock.
Once the mixture starts bubbling turn down to a low heat and simmer until the liquid has evaporated and the rice is fully cooked. Add more liquid if required.
Spoon the rice into the peppers, filling them to the top, then place the top of the pepper back on.
Repeat so all 6 peppers are filled.
Carefully pour some boiling water into the saucepan which the peppers are sitting in, making sure not to pour it over the top of the peppers. The water should come up to about half the height of the peppers.
Put a lid on the saucepan, turn the hob onto a medium heat and simmer for 35-45 minutes until the peppers have softened.