Instructions: * Note: Choose firm, plump peppers with a glossy surface, and avoid blemishes or soft spots. For a bit more bite, substitute green peppers for the yellow ones in this recipe.

Preheat oven to 350 degrees. Spread pine nuts in single layer on a small baking sheet. Bake until golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure nuts toast evenly.

Line a baking pan thats just large enough to hold the peppers with the tomato slices. Season with salt and pepper.

Combine raisins and orange juice in a small bowl. Let stand until raisins are plumped, about 15 minutes.

Using a sharp knife, cut around the stems of six of the peppers. Core and seed the peppers, reserving the stems. Set aside.

Bring 2 cups water to a boil in a small saucepan. Add the rice, and simmer, covered, until rice is just a little undercooked, about 15 minutes.

Core, seed and finely chopped 1 of the peppers. Melt the butter in a medium saucepan over medium heat. Add the onion and shallots, and cook until translucent, about 4 minutes. Season with salt and pepper. Stir in the finely chopped pepper and the plumped raisins. Cook for 2 minutes, stirring occasionally. Add the thyme leaves, basil, chervil, and pine nuts, stirring to combine. Stir in the cooked rice.

Fill each pepper with one sixth of the rice mixture. Place reserved pepper stems on top of each pepper. Top the tomatoes with the reserved thyme stems. Fit the peppers into the baking dish, and place the chervil sprigs between them. Cover with parchment paper-lined aluminum foil, and bake for 50 minutes. Uncover, and continue to bake until peppers are tender and rice is heated through, about 10 minutes.

This recipe yields 6 servings.

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