1. Wash the vegetables. Take a very sharp knife and slice off the top of each tomato and each pepper. Keep each vegetable and cap together.
2. With a teaspoon, gently scoop out the pulp of each tomato, being careful not to tear the outer skin. Leave a shell thick enough to hold stuffing (about ½ inch or 1.3 cm.). Remove seeds, chop, pulp, and place, with juices in a large bowl. Carefully remove the tops of the peppers, leaving the stems in tact; remove the peppers’ seeds with a spoon. If desired, using a paring knife, trim away the inner ribs, which can be tough when cooked.
3. In a large heavy skillet, heat 2 tablespoons of the oil and sauté the scallions and onions until translucent and soft, about 10 minutes over medium heat. Stir while cooking. Add the rice and stir frequently for 3 to 4 minutes. Add tomato pulp, garlic, cinnamon stick, raisins, pine nuts, and water. Reduce heat, cover skillet, and simmer for 5 to 7 minutes, until rice is softened but not cooked and most of the liquid is absorbed. (The mixture should be moist.) Remove cinnamon stick; season stuffing with salt and pepper; toss in herbs.
4. Preheat oven to 350ο F / 176ο C. Stuff the vegetables with rice filling and crown with their own caps. Place in a baking pan. Add a little water to the pan (about ¼ cup), drizzle remaining 2 tablespoons oil over the vegetables and bake for 50 minutes to 1 hour, until vegetables are soft and blistery and rice is cooked. Baste with pan juices during baking if necessary. Serve hot or cold.