Preheat oven to 400°F (200°C).

Slice the tops off the bell peppers and remove seeds and ribs.

Reserve the tops.

In a skillet over medium heat, add olive oil and chopped onion.

Sauté until soft, about 5 minutes.

Add chopped garlic and cook for an additional minute.

Add ground pork and cook until no longer pink, about 10 minutes.

Drain excess fat.

Transfer cooked meat to a large mixing bowl.

Season with salt and pepper to taste.

Empty can of chopped roasted tomatoes into the skillet.

Add chicken broth, cinnamon, cumin, and chipotle powder.

Bring to a boil, then simmer for 5-10 minutes to reduce the liquid. Add basil

Add cooked rice, Parmesan cheese, golden raisins, and toasted pine nuts to the mixing bowl with the meat.

Incorporate tomato chunks from the sauce into the filling mixture and mix well.

Divide the mixture evenly among each bell pepper.

Place the stuffed peppers in an 8-inch square baking pan, standing up.

Pour the remaining sauce over and around the peppers.

Place the reserved pepper tops back on the peppers.

Bake uncovered for 20 minutes, then cover with aluminum foil and bake for an additional 30 minutes.