Roasted Red Peppers Stuffed with Fennel
This delightful combination of flavours makes a very attractive first course. I love to serve the peppers on a faded antique plate that I have, which shows off their outstanding colour. The dish needs lots of really good bread, as there's always a profusion of fragrant juices. If you want to make the peppers ahead of time, cover with foil after cooling, but don't refrigerate them as this spoils the fragrant flavour.
Serves 4-6 as a first course
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a shallow baking sheet (I use a Swiss-roll tin).|
This recipe is taken from Delia Smith’s Christmas.
Slice each pepper in half lengthways, cutting right through the green stalk end and leaving it intact; though it won't be eaten, it adds much to the look of the thing. Remove all the seeds.
Place the pepper halves on the baking sheet, then drain the tomatoes (you don't need the juice), and divide them into eight equal portions, placing each portion inside a pepper half.
Now pare off any brownish bits of fennel with your sharpest knife and cut the bulbs first into quarters and then again into eighths, carefully keeping the layers attached to the root ends.
Now put them in a saucepan with a little salt, pour boiling water on them and blanch them for 5 minutes. Then drain them in a colander and, as soon as they're cool enough to handle, arrange two slices in each pepper half.
Sprinkle 1 dessertspoon of olive oil over each one, using a brush to brush the oil round the edges and sides of the peppers.
Next, lightly crush the pepper berries, coriander and fennel seeds with a pestle and mortar or rolling pin and bowl, sprinkle these evenly all over the fennel and peppers, and finish off with a grinding of sea salt.
Then bake the peppers for about 1 hour on a high shelf in the oven until they are soft and the skin wrinkled and nicely tinged with brown.
After removing them from the oven, sprinkle the lemon juice all over, cool and serve garnished with a little finely chopped spring onion or as they are.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Here Delia has brought together two of her favourite summer foods - peppers and tomatoes - and transformed them into a wonderful tart for the colder months.
Proof that the best recipes are often the easiest to prepare, this is a wonderful way to enjoy peppers in late summer when they're in season.
A holiday in Provence inspired Delia to borrow this recipe from her good friend, Di. Easy to make, it's packed with pepper flavour and is ideal with cold cuts and cheese.
Most Popular recipes
- Basic Pizza Dough
- Roasted Mediterranean Vegetable Lasagne
- Caramelised Balsamic and Red Onion Tarts with Goats' Cheese
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
Meat Free Monday
27 Jan 2015 18:25
27 Jan 2015 21:45
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
Cake release spray
27 Jan 2015 16:44
One is fun
02 Jan 2015 20:56
24 Jan 2015 06:48
25 Jan 2015 15:50