Place peppers on an aluminum foil-lined baking sheet.
Bake at 500° for 20 minutes or until peppers look blistered.
Place peppers in a large heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, keeping stems intact. Make a slit along 1 side of each pepper; remove and discard seeds and membranes. Set peppers aside.
Cook pork, onion, and garlic in hot oil in a large skillet over medium heat until pork is browned, stirring until it crumbles; drain. Stir in apricot and next 7 ingredients.
Stuff peppers evenly with pork mixture, and place in a lightly greased 13- x 9-inch baking dish.
Bake, covered, at 350° for 20 minutes. Uncover and bake 10 more minutes. Serve with Tomato Sauce. Garnish, if desired.