Preheat the oven to 350°.

Wash and dry the bell peppers. Using a sharp knife cut off 1/2-inch of the top of each pepper. Clean out the inside flesh of each pepper ands replace the tops.

If using potatoes, wash and dry them, and cut them lengthwise into six pieces and again if needed. Set aside.

On medium heat, add 2-3 tablespoons of olive oil to a large skillet and add the onions. Add a large pinch of salt to the onions. Saute until softened not browned. Add the garlic and cook for a few minutes. Add more olive oil if needed.

Add the ground beef, tomato paste, wine, and cook until the meat is brown and the juices have evaporated. 

Add the rice, pine nuts, golden raisins and herbs and continue to cook slowly for 15 minutes on low to par-cook the rice. Taste for seasoning, if needed. This step is very important to taste as you go. You may need to add 1/2 - 3/4 cup of water to the mixture. Taste the rice for doneness. Cool the meat mixture slightly before adding it to the peppers.

Stuff the peppers to the top. Replace the lid. Snugly place the peppers in a 9x13 baking dish. If using potatoes, add them between peppers to prop them up and hold them in place. Add 1/2-3/4 cup of water to the bottom to cook the peppers and potatoes.

Drizzle peppers and potatoes with olive oil and finely chopped parsley. Add salt and pepper to the potatoes.

Bake covered with foil or parchment paper in the oven for 30-45 minutes at 375 degrees until peppers are soft. Remove cover and bake for 10-15 minutes longer until pepper tops are lightly brown in color and potatoes are done.

Remove from the oven and let sit for 15 minutes. Serve with any remaining sauce from the pan. You can also serve this dish with Greek yogurt or sour cream on the side. (optional)