Tomatoes and Peppers stuffed with Basmati Rice and Kale

INGREDIENTS

• 6 medium tomatoes
• 1 1/4 teaspoons coriander seeds
• 3/4 teaspoon cumin seeds
• 1/4 teaspoon fennel seeds
• 1/8 teaspoon crushed red-pepper flakes
• 1/8 teaspoon ground cinnamon
• 5 tablespoons extra-virgin olive oil
• 1 medium onion, cut into 1/4-inch dice
• 4 garlic cloves, minced (about 1 tablespoon)
• Coarse salt and freshly ground pepper
• 1/2 serrano chile, minced
• 1 cup basmati rice
• 2 1/4 cups water
• 12 ounces kale (about 1 bunch), tough stems removed, leaves coarsely chopped
• 1/3 cup dried currants
• 1/3 cup fresh orange juice
• 1/3 cup pine nuts, toasted
• 3 medium red, yellow, or orange bell peppers, halved lengthwise, seeded, and ribs removed