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1
For the sauce: In a large skillet over medium high heat, heat the olive and garlic.
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2
Saute for one minute watching carefully so as not to burn.
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3
Add the ground peeled tomatoes, salt, sugar and basil.
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4
Reduce heat and simmer for 5-8 minutes.
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5
Remove from heat and set aside.
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6
For the peppers:
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7
Preheat oven to 400 F. Slice the tops off the peppers and remove seeds and ribs.
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8
Save the tops.
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9
Set both aside.
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10
In a skillet over medium heat, add the olive oil and chopped onion.
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11
Saute until soft, about five minutes.
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12
Add in the garlic and cook for an additional minute.
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13
Add in the ground meat and cook until no longer pink (about 10 minutes).
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14
Drain fat and place cooked meat in a large mixing bowl.
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15
Season with salt and pepper.
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16
Add the cooked rice, 3/4 cups tomato sauce, 1/2 cup Parmesan cheese, golden raisins and pine nuts.
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17
Mix thoroughly.
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18
Divide the mixture evenly between each pepper.
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19
Place the four peppers in an 8 inch square pan standing up.
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20
Pour remaining sauce over and around the peppers.
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21
Sprinkle mozzarella cheese evenly on top of the peppers.
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22
Place the tops back on the peppers.
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23
Cook for 20 minutes uncovered, then cover with tin foil and cook an additional 30 minutes.
