Vegan Yemista Greek Stuffed Tomatoes and Peppers

Ingredients

• ½ cup currants
• ¾ cup long grain rice
• ½ cup parsley
• 2 large potatoes
• 1/8 teaspoon ground black pepper
• ¼ teaspoon sea salt
• ½ cup low sodium veggie broth or water
• 4-6 leaves kale
• 1 large sweet onion
• ½ cup pine nuts
• 3 tablespoons mint
• 4 large red, yellow, green, or orange peppers
• ¼ cup olive oil or use ½ cup broth or water to keep oil free
• 4 large ripe tomatoes