In a large skillet, heat oil over medium heat. Add onions sauté for 2-3 minutes or until softened.
Next, add ground beef and cook, breaking the meat apart, until no longer pink, about 5 minutes.
Add garlic and sauté for 30 seconds, until fragrant.
Stir in olive brine, tomato sauce, water, cumin, oregano, and salt. Cover and simmer for 15 - 20 minutes.
Remove from the heat. Stir in olives and raisins (if using) and cooked Mahatma Rice.
Spoon the mixture into the 6 prepared bell pepper halves.
Bake at 375º F for 15 - 20 minutes, until the peppers have softened.
Garnish with cilantro and serve.
