Stuffed Peppers with Golden Raisins and Pine Nuts

For the sauce:
In a large skillet over medium high heat, heat the olive and garlic. Saute for one minute watching carefully so as not to burn. Add the ground peeled tomatoes, salt, sugar and basil. Reduce heat and simmer for 5-8 minutes. Remove from heat and set aside.

For the peppers:

Preheat oven to 400 F. Slice the tops off the peppers and remove seeds and ribs. Save the tops. Set both aside.

In a skillet over medium heat, add the olive oil and chopped onion. Saute until soft, about five minutes. Add in the garlic and cook for an additional minute. Add in the ground meat and cook until no longer pink (about 10 minutes). Drain fat and place cooked meat in a large mixing bowl. Season with salt and pepper. Add the cooked rice, 3/4 cups tomato sauce, 1/2 cup Parmesan cheese, golden raisins and pine nuts. Mix thoroughly. Divide the mixture evenly between each pepper. Place the four peppers in an 8 inch square pan standing up. Pour remaining sauce over and around the peppers. Sprinkle mozzarella cheese evenly on top of the peppers. Place the tops back on the peppers. Cook for 20 minutes uncovered, then cover with tin foil and cook an additional 30 minutes.