1 lb. ground beef
1 tbsp. butter
1/2 c. tomato puree
1/2 c. onion, finely minced
1/4 c. raisins
1/4 c. tomato, peeled, seeded & chopped
3 tbsp. dry sherry
2 tbsp. dark brown sugar
1 1/2 tbsp. white wine tarragon vinegar
1 garlic clove, crushed
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 c. rice, cooked
6 lg. green peppers, cut off tops, remove seeds & ribs
6 slices Monterey Jack cheese

In a large saucepan, saute the beef in butter until browned. Add next 11 ingredients and cook over moderate heat for about 20 minutes or until most of liquid has evaporated. Let cool for 10 minutes and stir in rice. Place peppers, cut side down on a rack in a roasting pan over 1" of boiling water. Steam, covered about 10 minutes or until barely tender. Put on greased baking dish, side by side. Sprinkle cavities with salt and pepper and fill with beef mixture. Place a slice of cheese on top of each. Cover loosely with foil. Bake at 375 degrees for 20 minutes.