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
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