3 red peppers
olive oil
1 large red onion, peeled and cut into wedges
1 medium fennel bulb, trimmed and cut
into wedges
3 cloves of garlic, crushed, peeled and sliced
sea salt
freshly ground black pepper
200 g goat's cheese
olive oil
1 large red onion, peeled and cut into wedges
1 medium fennel bulb, trimmed and cut
into wedges
3 cloves of garlic, crushed, peeled and sliced
sea salt
freshly ground black pepper
200 g goat's cheese
method
1. Heat the oven to 120°C/gas 1/2.
2. Cut the peppers in half and remove and discard the entire core. Lightly oil a baking tray and place the peppers on it.
3. Put the onion, fennel and garlic in a bowl, drizzle over some olive oil and add seasoning. Mix to coat the vegetables in oil and seasoning, and then divide them among the peppers, stuffing them inside the pepper halves. Bake for 1 hour 20 minutes.
4. Remove the stuffed peppers from the oven and increase the heat to 190°C/gas 5. Slice the goat's cheese and arrange it over the peppers. Return the tray to the oven and roast for 5 minutes, until the cheese is bubbling.
2. Cut the peppers in half and remove and discard the entire core. Lightly oil a baking tray and place the peppers on it.
3. Put the onion, fennel and garlic in a bowl, drizzle over some olive oil and add seasoning. Mix to coat the vegetables in oil and seasoning, and then divide them among the peppers, stuffing them inside the pepper halves. Bake for 1 hour 20 minutes.
4. Remove the stuffed peppers from the oven and increase the heat to 190°C/gas 5. Slice the goat's cheese and arrange it over the peppers. Return the tray to the oven and roast for 5 minutes, until the cheese is bubbling.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
