Chevre Stuffed Peppers with Pecans

INGREDIENTS:

4 large jarred red roasted peppers

4 oz mild soft goat cheese

1/4 cup basil leaves, chiffonade

1/4 cup Dickey Farms pecans, toasted

1/4 cup golden raisins

1 tbsp olive oil

Fresh ground pepper and salt

INSTRUCTIONS:

Preheat oven to 450°F.

Place peppers on a cutting board and open each one by making a slit in one side. Sprinkle with salt and pepper.

Spread a spoonful of goat cheese down the center. Evenly distribute the basil, pecans, and raisins on top, reserving a small bit of each for garnish.

Fold each pepper over to close and press gently. Place on a baking sheet lined with foil and drizzle with olive oil. Bake for about 10 minutes, until the goat cheese is bubbling.

Arrange on a plate to serve, garnishing with basil, pecans, and raisins.

Enjoy!