Pre-heat the oven grill to 240°C.
Place the peppers on the grill pan. Cook in the oven for 10 minutes, turning them to ensure they are grilled on all sides.
Remove from the oven and allow to cool down until warm. Peel the peppers and remove the core and the seeds. You should have a 'pocket' for the stuffing.
Set the oven to the normal/fan setting and turn the heat down to 180°C.
Peel and dice the onion.
Heat the olive oil in a casserole. (SAUCEPAN?) Sauté the onion for 5 minutes, then add the rice, pine nuts, raisins and water. Cover with baking parchment, place the casserole dish in the oven and bake for 20 minutes, until the liquid has evaporated.
Fill the peppers with the rice, then place on a baking sheet and bake for 10 minutes before serving.
Serve on plates and decorate with chives.
«If you wish this dish to have a slightly more acidic taste, prepare with green peppers.»