Heat the olive oil in a medium pot, add the pine nuts, stir until light brown. Add the onions, sautee until they are tender. Add the rice, continue stirring for 15 minutes. Remove the rice mixture from heat. Add all the remaining ingredients. Also add the tomato remaining from the caps. Add 1.5 cups of the cold water. Let the mixture cool to room temperature.

Loosely stuff the green peppers with the rice mixture, cover each with a tomato cap. Place the stuffed peppers in a shallow pot, add 1/2 cup cold water, cook at low heat for approximately 45 minutes or until the peppers are soft to touch,