Cook 1 1/2 c rice to make about 3 c. cooked rice. Cool.
Preheat oven to 400°.
Finely chop or coarsely grind nuts. Set aside.
If using dried apricots, chop the into small pieces.
Clean and hollow out the peppers. Slice a thin bit from the bottom of each pepper so that they will stand upright. Try not to pierce through the bottom of the peppers. Set peppers in a baking dish.
Heat 1 1/2 tbsp olive oil in a heavy skillet. Add the onions and saute about 5 minutes. Stir in garlic and saute briefly until fragrant but not brown.
Add remaining olive oil, salt and pepper, dried fruits, and dried seasonings to the pan. Stir and continue to saute about 1 minute.
In a large bowl, combine cooked rice with cooked onion mixture. Stir in fresh mint, lemon juice, and ground nuts.
Taste and adjust seasoning as desired.
Stir about 1 c. tomato puree into the bowl and mix thoroughly.
Firmly pack peppers with stuffing.
Pour remaining tomato puree into bottom of baking dish around the stuffed peppers. Add 1/2 c. water.
Bake for 30-45 minutes, occasionally basting tops of peppers with tomato juice.
Check that stuffing is heated through to the center. Serve immediately, or store in refrigerator and reheat at 350°.