Combine 2 1/2 cups water, the rice, raisins, and 1/4 tsp. salt in a med saucepan. Bring to boil, then reduce the heat to low; cover and simmer until the water absorbed. ( about 45 minutes )

Take the rice off heat and leave covered 10 minutes. Then transfer to a mixing bowl to cool about 20 minutes. ( Fluff your rice )

Preheat oven 350°F. Roast walnut until lightly toasted about 8 minutes, let cool and chop finely. Set to side.

Finely chop 2 tbsp of each parsley and dill and set to side.

Cut off the top of each bell pepper and remove white membrane and seeds, wash peppers and lightly salt the insides.

Mix raw turkey, walnuts, herbs, mozzarella cheese, garlic, lemon juice and zest, salt and pepper. Now the fun part... Gently mix all ingredients together with your hands. Stuff peppers to the top rim of pepper and put tops back on the peppers.

in a large wide and deep sauce pan, whisk 3 cups water, tomato puree, cinnamon, brown sugar, and olive oil together.

Arrange the peppers upright in the sauce. Bring sauce to a simmer over medium high.Cover and reduce heat to medium low and simmer until peppers are soft and mixture is cooked through. ( about 50-60 minutes )

Preheat oven to broil. Remove peppers with thongs and transfer to a baking dish upright. Remove tops and place to the side. Place a slice of muenster cheese on top and sprinkle rest of herbs over the peppers. Place in oven for a couple minutes to melt cheese. Watch it cuz it melts quick. Then remove.

In a shallow bowl label a couple spoonful of tomato sauce in the bottom of bowl and place pepper in the middle with top on top or side. Make it purdy ;-)

Enjoy!