You will probably need to locate a gourmet food store for these unique, cone-shaped peppers. The small, sweet, red peppers from the Navarre region of Spain are roasted over a wood fire, peeled, and canned in their own juices. If you can't find them, you can substitute roasted red bell peppers and roll them around the filling.

• In a mixing bowl, combine the goat cheese and cream cheese with a wooden spoon until well blended.

• Add the crabmeat to the cheeses and stir it in gently. Stir in the parsley and season with salt to taste. Set filling aside.

• Drain the peppers of excess juices. Spoon filling into each pepper, dividing it equally among the peppers, and place the stuffed peppers in a casserole dish. Refrigerate it at this point if serving later.

• Preheat the oven to 350°F. Bring the stuffed peppers to room temperature if they have been refrigerated.

• Squeeze the lemon over the peppers and drizzle them with the olive oil. Bake for 10 to 15 minutes until heated through. Serve warm.