Stuffed Peppers With Chèvre, Pecans, And Golden Raisins

• 12 sweet mini peppers
• 1/4 teaspoon table salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces goat cheese, softened
• 1/4 cup pecan halves, toasted and chopped
• 1/4 cup thinly sliced fresh basil, divided
• 1/4 cup golden raisins, divided
• 1 tablespoon olive oil
• Garnish: small fresh basil leaves

1. Preheat broiler. Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat, turning occasionally, 8 minutes or until peppers look blackened.
2. Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Reduce oven temperature to 450u0b0.
3. Peel peppers. Make a slit in one side of each pepper; sprinkle with salt and black pepper.
4. Stir together cheese, pecans, 2 Tbsp. basil, and 2 Tbsp. raisins in a small bowl. Spoon cheese mixture evenly into peppers, pressing gently to close slits.
5. Return peppers to baking sheet, and drizzle with oil. Bake at 450u0b0 for 10 minutes or until cheese is bubbly.
6. Arrange peppers on a serving plate; sprinkle with remaining 2 Tbsp. basil and 2 Tbsp. raisins.

sweet mini peppers, salt, freshly ground black pepper, goat cheese, pecan halves, fresh basil, golden raisins, olive oil, basil leaves

Taken from www.myrecipes.com/recipe/stuffed-peppers-chevre-pecans-golden-raisins (may not work)