FRENCH STUFFED RED BELL PEPPERS WITH FENNEL AND GOAT'S CHEESE
One of my most popular vegetarian recipes at "Auberge de la Fontaine" and also great served as a starter too. There is something very theraputic about making this dish - choosing the plump red peppers & fresh fennel bulbs - then selecting a fine Chevre - goat's cheese! It is delicious served warm or at room temperature with the garlicky Balsamic vinegar & olive oil dressing they are roasted in, drizzled over the top. Mop up the juices with crusty fresh French bread and serve with a simple tossed salad. These also make a very colourful accompaniment for most main courses.
Provided by French Tart
Categories Cheese
Time 2h
Yield 6 stuffed pepper halves, 3-6 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 420.9, Fat 30, SaturatedFat 15.2, Cholesterol 52.7, Sodium 397.3, Carbohydrate 24, Fiber 6.6, Sugar 10.8, Protein 17.8
STUFFED PEPPERS
These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.
Provided by Lidey Heuck
Categories dinner, weekday, casseroles, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
- In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
- Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
- Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
- Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
- Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.
ROASTED FENNEL AND PEPPERS
Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
STUFFED ROASTED YELLOW PEPPERS OR RED PEPPERS IN TOMATO SAUCE
These roasted yellow peppers are filled with a savory mix of quinoa seasoned with garlic and parsley and tossed with Manchego or Parmesan cheese. The roasted peppers make a nice contrast in color and flavor to the sweet tomato sauce. You'll get plenty of Vitamin C and lycopene from both the peppers and the sauce in this dish.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, main course, side dish
Time 1h
Yield Serves 4
Number Of Ingredients 8
Steps:
- Roast the peppers over a flame, under a broiler or on a grill until uniformly charred. Place in a plastic bag or a tightly covered bowl and allow to cool. When cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
- Carefully cut away the stem from the peppers. Cut a slit down the side of each pepper, from the stem end to the bottom. Gently open out and remove the seeds and membranes; tip out the juice. Try to keep the peppers in one piece. Set aside.
- Heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. Cook, stirring, until fragrant, about 1 minute. Stir in the parsley and quinoa and mix together until the quinoa is coated with oil. Remove from the heat and stir in the cheese. Season to taste with salt and pepper.
- Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the peppers. One at a time, lay a pepper in the dish and fill with the quinoa mixture. I do this by gently opening up the pepper, mounding the filling onto one half, and folding the other half back over the filling, overlapping the edges slightly. Lay the peppers in the dish. Cover the baking dish with foil or a lid and bake the peppers for 20 minutes. Meanwhile, reheat the tomato sauce.
- Ladle the tomato sauce onto serving plates or a serving platter. Top with the stuffed peppers and serve.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 896 milligrams, Sugar 6 grams, TransFat 0 grams
ANCHOVY FENNEL TOASTS WITH ROASTED RED PEPPERS
Steps:
- Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let steam, covered, about 20 minutes.
- When peppers are cool enough to handle, peel, then halve lengthwise, discarding stems and seeds. Cut peppers lengthwise into 3/4-inch-wide strips.
- Toast fennel seeds in a dry small heavy skillet over moderately low heat, shaking skillet frequently, until lightly browned, 3 to 4 minutes, then transfer to a bowl and cool. Finely grind fennel seeds in grinder, then stir into butter along with anchovies, lemon juice, and pepper until combined well.
- Preheat broiler.
- Broil baguette slices in a large shallow baking pan (18 by 12 inches) 3 to 4 inches from heat until golden, about 1 minute. Turn slices over and spread generously with anchovy butter. Broil toasts until butter is golden and bubbling, about 1 minute, then transfer to a platter. Top with bell pepper strips.
More about "fennel stuffed roasted bell peppers recipes"
SWELL BELL: YOTAM OTTOLENGHI’S PEPPER RECIPES | FOOD
From theguardian.com
Estimated Reading Time 6 mins
CLASSIC STUFFED PEPPERS – A COUPLE COOKS
From acouplecooks.com
4.8/5 (5)Total Time 1 hrCategory Main DishPublished Feb 15, 2021
ROASTED PEPPERS AND FENNEL | READ & BE WELL | CANYON RANCH
From canyonranch.com
ROASTED RED PEPPERS STUFFED WITH FENNEL | RECIPES
From deliaonline.com
COUSCOUS STUFFED ROASTED BELL PEPPERS WITH FRESH MOZZARELLA
From pinterest.ca
24 BELL PEPPER RECIPES WE CAN'T GET ENOUGH OF - TASTING TABLE
From tastingtable.com
FENNEL STUFFED ROASTED BELL PEPPERS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
6 STUFFED PEPPER RECIPES STARRING MEAT, LENTILS, RICE AND MORE
From washingtonpost.com
FENNEL STUFFED ROASTED BELL PEPPERS - RED BELL PEPPERS/RECIPES
From cookart.us
FENNEL STUFFED ROASTED BELL PEPPERS - LUNCHLEE
From lunchlee.com
WORLD COMMON SIDE DISHES: FENNEL STUFFED ROASTED BELL PEPPERS
From bestsidedishes.blogspot.com
STUFFED PEPPERS WITH BEEF AND FENNEL - THYME FOR …
From thymeforcookingblog.com
STUFFED AND ROASTED BELL PEPPERS | PURE FLAVOR®
From pure-flavor.com
ROASTED FENNEL AND PEPPERS - HILAH COOKING
From hilahcooking.com
EPIC ROASTED BELL PEPPERS – A COUPLE COOKS
From acouplecooks.com
ROASTED RED BELL PEPPER AND FENNEL SALAD RECIPE | BON …
From bonappetit.com
ROASTED SNAPPER WITH FENNEL AND BELL PEPPERS
From pillsbury.com
ROASTED FENNEL AND PEPPERS RECIPE | CDKITCHEN.COM
From cdkitchen.com
ROASTED RED PEPPER AND FENNEL SOUP - WILL COOK FOR …
From willcookforfriends.com
ROASTED FENNEL AND MIXED PEPPERS | SLIMMING EATS
From slimmingeats.com
BEST PHILLY CHEESESTEAK STUFFED PEPPERS RECIPE - HOW TO MAKE …
From goodhousekeeping.com
THESE GROUND PORK RECIPES ARE PACKED WITH FLAVOR - BETTER HOMES …
From bhg.com
THE ULTIMATE BELL PEPPER RECIPE COLLECTION: STUFFED, ROASTED, PUREED ...
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love