Recipe donated by Susan Katz, Ohio

1. In a saucepan, bring the water to a boil over high heat.

2. Add the Basmati rice, cover the pan tightly, and reduce heat to a simmer. Simmer the rice for 25 minutes. Drain well.

3. While the rice is cooking, melt the butter in a large skillet. Add the onion and saute for 5 minutes, until the onion is soft.

4. Add the garlic and saute for another minute.

5. Stir in (one ingredient at a time), the capers, raisins, & cilantro. Saute each ingredient for 1 minute. Add the cooked Basmati rice and remove the pan from the heat.

6. Fill the Peppers. To fill a pepper: cut off the stem end of the pepper. Remove the insides, seeds and membrane. Fill with the Basmati rice. Preheat the oven to 375F. Put peppers upright on a baking sheet and roast until done, about 25 to 40 minutes.