Roasted Red Peppers Stuffed With Fennel Recipes

ROASTED FENNEL AND PEPPERS

Steps:

• Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

FRENCH STUFFED RED BELL PEPPERS WITH FENNEL AND GOAT'S CHEESE

Steps:

• Pre-heat the oven to 120C/240F/Gas 1.
• Cut the peppers in half, discard the core & seeds and also trim away the white membrane too.
• Grease a Le Creuset roasting or ovenproof dish.
• Cut the onion & fennel bulb into 6 wedges each. (Keep the the delicate green fronds from the fennel bulb & put to one side.).
• Put the onion wedges, fennel wedges & cushed garlic into a mixing bowl & add the olive oil, balsamic vinegar, salt & black pepper - mix well.
• Divide the onion & fennel wedges between the 6 pepper halves, arranging them neatly within the peppers & season well.Pour the remaining oil & vinegar dressing over the top of them.
• Bake for 1 hour and 30 minutes or until the peppers are soft & just tinged brown.
• Remove the stuffed peppers from the oven & increase the oven temperature to 200C/400F/Gas 6.
• Sprinkle the chopped sun-dried tomatoes over the top of the peppers.
• Slice the goats cheese & arrange over the top of the stuffed peppers; return them the oven for 5-10 minutes or until the cheese is melted & bubbling.
• Remove from the oven, leave to cool slightly and serve them warm or at room temperature with the cooked dressing drizzled over the top of them.
• Garnish with the green fronds kept from the fennel bulbs.
• Serve as a starter, 1 pepper half per person with a side salad or as a main course - 2 pepper halves per person with bread & salad.
• These can also be served as a very colourful & elegant vegetable accompaniment!

PASTA WITH GARLIC, FENNEL AND ROASTED RED PEPPER

Steps:

• In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with parmesan cheese.

ROASTED RED PEPPER AND GARLIC DIP WITH FENNEL CRUDITES

Steps:

• Trim fennel stalks flush with bulbs and discard any tough outer layers. Cut bulbs lengthwise into 1/8-inch-thick slices and, if desired, halve slices lengthwise. Transfer fennel to a bowl of ice and cold water. Chill fennel at least 30 minutes, or until crisp, and up to 3 hours.
• Preheat oven to 450°F.
• While fennel is chilling, make dip:
• Quarter bell pepper lengthwise and discard stems, seeds,and ribs. In a shallow baking pan arrange quarters skin side up. Separate garlic cloves, leaving skins intact, and wrap together in foil. Add garlic package to pan with bell pepper and bake in upper third of oven 20 minutes. When cool enough to handle, peel pepper and transfer to a blender. Remove garlic from foil and squeeze pulp into blender.
• In a small heavy skillet dry-roast cumin and caraway seeds over moderate heat, stirring, until fragrant and a few shades darker, about 1 minute, being careful not to burn them. In a cleaned electric coffee/spice grinder grind seeds to a powder and add to pepper mixture with remaining dip ingredients. Purée mixture until smooth. Dip may be made 5 days ahead and chilled, covered.
• Drain fennel in a colander and pat dry.
• Serve dip with fennel.