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1. Make the picadillo: Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic and onion, and cook, stirring, until soft, about 5 minutes. Add pork, and cook, stirring, until all liquid is evaporated, about 12 minutes. Add cinnamon, almonds and raisins and cook, stirring until thickened, about 5 minutes. Remove from heat, and add cheese when cooled
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2. Stuff chiles with picadillo.
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3. Blanch grapes in boiling water 20 seconds, then drain and peel. Heat 1/2 cup oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then fry plantains in 2 batches, turning once, until golden, about 3 minutes. Transfer to paper towels to drain.
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Preheat broiler.
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Broil tomatoes, onion, and garlic in a foil-lined shallow baking pan 2 to 3 inches from heat, turning frequently, until lightly charred on all sides, about 5 minutes for garlic, 12 to 15 minutes for onion and tomatoes (flesh should be soft).
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Core tomatoes and peel garlic, then purAAAAe both with onion and salt in a blender until smooth.
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Heat remaining 2 tablespoons oil in a wide 4-quart heavy pot over moderately high heat until just hot. Stir about 1/2 cup tomato sauce into oil and, when bubbling vigorously, add remaining sauce and basil. Fry sauce, stirring occasionally, until thickened, about 10 minutes.
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Add grapes, plantains, and mangoes to sauce and simmer gently, uncovered, stirring occasionally, until sauce is thickened and fruit is tender but still intact, about 30 minutes. Season sauce with salt.
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While sauce is simmering, preheat oven to 350AAAAu00b0F.
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Pour sauce over stuffed peppers and cook for 30 minutes.
