I received this recipe via email from ThermoWorks, the folks who make the instant-read thermometer that is used & promoted on America's Test Kitchen. There are lots of stuffed pepper recipes out there, but this was the first one I encountered that has walnuts, golden raisins and middle eastern spices (cumin, turmeric) rather than Italian spices. None of those things comes through strong, but they work really well together. While many foods are better the second day, these were disappointing when they come out of the oven, but were fantastic every day after that. Stuffed Green Peppers Preheat your oven to 350°F (177°C). In a cast iron pan, heat the olive oil over medium-high heat. Sauté the onion and serrano pepper until the onion is translucent and just starting to brown on some of the edges, up to 10–12 minutes. Add the finely chopped garlic and parsley, and continue to cook until the smell of the garlic loses some of its hard edge and mellows somewhat—about 2 minutes. Add the raisins and chopped walnuts. Cook until the raisins appear plump and just start to pick up some color. Another 2 minutes or so. Add the cumin, paprika, and turmeric. Cook until they become very fragrant. About a minute. Add the tomato paste and cook another minute, stirring. Lower the heat to medium-low and add the wine. Cook briefly until the wine is very reduced. Remove from heat, adjust with salt and black pepper. Set aside to cool somewhat. In a medium to large mixing bowl, gently combine the raw beef and pork. Add the rice and fold it together, then add 1/2 C of the parmesan and fold it in. Add the onion/nut/raisin mixture to the meat and mix it together. Do not over-mix. Cut thin slices from the nubs on the bottoms of the peppers until they can stand without tipping over—but don’t cut so far into the pepper that you cut into the inside. Cut the tops off of the peppers and core out the seeds and membranes. Pack the peppers with the meat filling using a spoon, mounding it on top somewhat. Stand the peppers in the frying pan and pour the tomato juice into the pan as well. Top the peppers with the rest of the parm, not worrying if some falls into the tomato bath below. Season them with black pepper, as well. Cover the pan with aluminum foil and insert a probe through the foil into your fattest pepper. Set the high-temp alarm for 160°F. Bake for 1 hour, remove the foil and re-insert the probe into the largest pepper. Cook until the high-temp alarm sounds (about 30 minutes more). Verify the temperature. Serve immediately, or, for thicker sauce, remove the peppers from the pan and boil the sauce in the pan until it has reduced by about half. pdf attached