Alice Waters -- Stuffed Roasted Red Peppers

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

Alice Waters Stuffed Roasted Red Peppers

4 servings

4 large sweet red bell peppers

1 bunch green onions

About 4 to 5 tablespoons olive oil

12 ounces soft sheep's or goat's milk cheese, at room temperature

1/2 cup chopped fresh basil leaves

1/4 cup chopped Italian parsley leaves

1/3 cup pine nuts, lightly toasted

1/2 cup toasted bread crumbs

1 teaspoon chopped garlic

Grated zest of 2 lemons

Salt to taste

Pepper to taste

1. Roast the peppers over a medium-hot charcoal fire until they have begun to soften and their skins are lightly charred and blistered. At the same time, grill the green onions, brushed with olive oil, until tender, and set them aside to cool slightly, then chop for the stuffing. (The peppers can also be roasted under a hot broiler and cooked until the skins are blackened. Broil the green onions until lightly browned.) When the peppers are roasted, put them in a covered container to steam briefly.

2. When the peppers are cool enough to handle, peel them, leaving them whole; carefully cut off the tops, as if you were beginning to carve a pumpkin. Reach in and remove the seeds and drain off any excess water.

3. To make the stuffing, mix together the cheese, 1/4 cup basil, the parsley, 3 tablespoons olive oil, green onions, pine nuts and bread crumbs. Add half the garlic and half the lemon zest and let the mixture sit for a minute to let the flavors settle in. The seasoning can be fine-tuned with salt and pepper, and more of the garlic and lemon zest if desired. Remember that the peppers have a strong flavor, so the stuffing should be very assertive by itself.

4. Preheat oven to 250 degrees.

5. Fill each pepper with a quarter of the stuffing, place them all on a baking sheet, and put them in the oven for about 10 minutes, just long enough to warm them through. To serve, drizzle a little olive oil over them and garnish with the rest of the chopped basil. From "Chez Panisse Vegetables" by Alice Waters.