Chevre Stuffed Peppers with Pecans
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
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.