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1
Place the rice in a colander or a fine-mesh strainer and rinse under cold water until the water runs clear.
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2
Combine the rice, measured water, cinnamon stick, and 3/4 teaspoon of the salt in a medium saucepan.
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3
Bring to a boil over high heat.
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4
Cover the pan and reduce the heat to low; cook until the water has been completely absorbed, about 10 minutes (the rice will be slightly undercooked).
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5
Remove the lid from the pan, discard the cinnamon stick, and set the pan aside to let the rice cool.
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6
Meanwhile, prepare the peppers.
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7
Use a paring knife to cut a wide circle around each stem (like when carving a jack-o-lantern), so you end up with a cap that can be replaced once youve stuffed the peppers; be careful not to puncture or rip the peppers.
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8
Remove and discard any seeds and membranes from the cap and from the interior; set the peppers aside.
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9
In a large mixing bowl, vigorously mix the cream cheese with a wooden spoon until light and fluffy.
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10
Stir in the feta, raisins, mint, dill, parsley, lemon juice, measured pepper, and remaining 1 1/2 teaspoons of salt.
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11
Add the cooked rice and mix gently to combine.
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12
Taste and, if necessary, add more salt and pepper.
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13
(The filling should be quite salty to compensate for there being no salt on the peppers.)
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14
Divide the rice mixture into 6 equal portions.
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15
Stuff each pepper with the filling, replace the caps, and press each cap into the filling.
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16
Pierce 2 toothpicks through each cap and out the sides of the pepper to secure the caps while on the grill; set aside until ready to cook.
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17
(If youre stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them for up to 4 hours.
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18
Let the peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)
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19
Heat a charcoal or gas grill to medium (about 350 degrees F to 450 degrees F).
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20
Place the stuffed peppers on their sides and close the lid.
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21
Roll each pepper a quarter turn every 7 minutes or so to cook all four sides.
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22
The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes.
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23
Remove the toothpicks.
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24
If serving as a side dish, slice the peppers in half vertically.
