Mix rosemary, cinnamon, oregano and sea salt in small bowl. Set aside. Cook ground beef in large skillet on medium-high heat 5 to 7 minutes or until no longer pink, stirring occasionally to break up meat. Drain fat. Add spice mixture; cook and stir 1 minute.
Stir in tomato sauce, raisins and almonds. Bring to boil. Remove from heat. Add rice and egg; mix well. Arrange bell pepper halves, cut-side up, in 13x9-inch baking dish. Spoon beef mixture evenly into bell pepper halves. Pour 1/4 cup water into dish. Cover with foil.
Bake in preheated 375°F oven 45 minutes or until bell peppers are tender. Sprinkle filling with feta cheese. Bake, uncovered, 12 to 15 minutes longer or until cheese is lightly browned.