Instructions: 5/23/99 Retta likes this less than I did. The tomato sauce seems to jar with the other flavors a bit (OK by me though). Might try making it with whicken broth instad of tomato sauce or just cover the baking dish with foil. Also try it as a simple pilaf without the peppers.

Place the cooled rice in a large bowl, stirring to separate the grains.

Preheat the oven to 400 F. Cut the tops off the peppers and use a small knife to remove the ribs and seeds from inside (be careful not to pierce the skins). Very very carefully, cut a thin slice off the bottom of each pepper so they will stand up flat.

In a large skillet, heat 1 1/2 tbsp olive oil over moderate heat. Add the onions and half the garlic, season with salt & pepper, and saute, stirring occasionally, for 8 minutes. Add the coriander, cumin, oregano, cinnamon, and the remaining tablespoon of olive oil, and cook for 30 seconds. Stir in the nuts, the remaining garlic, currants or raisins, apricots, and 1/4 cup of the mint. Cook about 5 minutes or until the scent of the spices is released into the air.

Add the onion-spice mixture to the rice and mix well. Add the remaining mint, the lemon juice, and the cayenne. Taste and adjust seasonings.

Divide the mixture among the 8 peppers, pressing down on the stuffing to pack well. Place the stuffed peppers in a shallow roasting pan and top with half the tomato sauce. Add the remaining tomato sauce and 1/2 cup of water to the bottom of the pan. Bake for about 45 minutes. Baste the peppers with the sauce a couple of times. If the sauce appears to be drying out, add another 1/2 cup of water.

Serve hot or at room temperature. Drizzle with additional olive oil and lemon juice and garnish with fresh mint leaves.

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