1. Preheat oven to 350°F.
2. Cut tops off peppers and remove seeds; reserve tops. Put peppers in a large baking dish; set aside.
3. Parboil the pasta by cooking it 3/4 of the time recommended on package (it should be somewhat underdone). Transfer to a colander, and run under cold water to stop the cooking.
4. Place a dry skillet over medium-low heat, and toast pine nuts until golden, about 5 minutes; transfer to a large bowl.
5. Heat olive oil in skillet and add garlic; sauté 30 seconds and transfer to the bowl. Add capers, raisins and olives to bowl. Add pasta, toss, and season with salt and pepper to taste.
6. Fill each pepper with pasta mixture and replace the tops. Bake for 25 minutes, or until browned.

Serves 10.