Instructions

1. Preheat oven to 375F degrees.
2. Cut off tops of peppers, reserving tops, and remove seeds and membranes. Sprinkle a pinch of sugar inside each pepper. (I’ve done this with or without the sugar and it really makes a difference- add the sugar!!) Place peppers, cut side up in a baking dish.
3. In a large bowl, add diced tomatoes (reserve the juice in a small bowl for later use), uncooked rice, minced onion, garlic, raisins, pine nuts, crumbled feta, salt, pepper, parsley and 6 tablespoons of olive oil. Stir to combine.
4. Divide the mixture equally between the 6 peppers. (The mixture should fill the peppers about 3/4 full.) Put tops back on peppers.
5. Drizzle the peppers with the additional 2 tablespoons olive oil. Mix the reserved tomato juice with 2 tablespoons tomato paste and 1/3 cup water. Pour this in bottom of baking dish.
6. Bake peppers uncovered for 90 minutes. Turn oven off and let sit for an additional 30 minutes before serving.