Stuffed Peppers with Chèvre, Pecans, and Golden Raisins

Preheat broiler. Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat, turning occasionally, 8 minutes or until peppers look blackened.

Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Reduce oven temperature to 450°.

Peel peppers. Make a slit in one side of each pepper; sprinkle with salt and black pepper.

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.

Return peppers to baking sheet, and drizzle with oil. Bake at 450° for 10 minutes or until cheese is bubbly.

Arrange peppers on a serving plate; sprinkle with remaining 2 Tbsp. basil and 2 Tbsp. raisins.