Welcome to DC, Evan!
Your recipe sounds good, but rather time consuming.
I would leave out the raisins, but that's just me. JMO.
Stuffed peppers is something I make with leftovers - I've used cooked
leftover rice, barley, and quinoa. Cooked ground beef, or sausage. I've made them with leftover chili, and leftover black beans or kidney beans. The only constant I look for other than the peppers themselves and some kind of filler, is a little ground meat and a tomato based sauce.
But I live alone, so as long as I've got a nice bell pepper - red, green, orange or yellow, it doesn't matter to me - I stuff it with some leftovers and make a meal for one.
I like the peppers tender crisp and the fillings already cooked, so it only takes maybe 20 -30 minutes at 350, cut in half lengthwise.