Slice the peppers horizontally. Scoop out the insides and discard the pips and pith.
Heat the oil in the frying pan over a medium heat. Fry the onions and garlic until soft and then add the spices and then the sultanas, almonds and pine nuts. Add the rice and mix well so the rice is thoroughly coated in the oil. Then add the stock.
Fill each pepper half with the rice mixture. Top with a basil leaf and then a tomato petal. Drizzle with olive oil and season.
Place in a preheated oven at 180 degrees celsius for 18-20 minutes and serve with some salad leaves. You can serve the remaining rice in a warmed bowl to accompany the peppers.