Stuffed green peppers

I've never been a real fan of traditional stuffed peppers, with the ground beef, rice, and jarred spaghetti sauce.  But recently I tried an experiment and mixed some ingredients together that I thought would be tasty, and we were very pleased with the results.

Stuffed Green Peppers

4 large peppers
1 can (28 oz) of crushed tomatoes
1 t dried oregano
1 t dried basil (or 1 T fresh)
1/2 t cumin seeds, ground
1/4 t cinnamon
1 T red wine vinegar
1 lb ground chicken
2 c cubed butternut squash
3/4 c seasoned bread crumbs
1/2 onion, finely chopped
1/4 c raisins (optional)

Cut off the tops and clean out the peppers.  In a large bowl, mix the crushed tomatoes through the vinegar.  Spoon about 1 to 1-1/2 c of the mixture into the bottom of a covered casserole.  Add the chicken through the raisins to the remaining tomato mixture and stir well.  Spoon most of the mixture into the peppers and replace their tops.  Spoon any remaining mixture around the bottom.  Cover the casserole and cook at 350 for about an hour.  They can also be cooked in a crock pot on low for about 5 hours.  Make sure the chicken mixture reaches 160 F.