Fennel Stuffed Roasted Bell Peppers - Delia Smith Recipe

Looking for an easy Fennel Stuffed Roasted Bell Peppers - Delia Smith recipe? Learn how to make Fennel Stuffed Roasted Bell Peppers - Delia Smith using healthy ingredients.


Submitted by jenneyrome

Makes 4 servings



Prep time: 10 min. Total Time: 1 1/4 hours From Delia Smith's Christmas. This makes a nice first course or side dish.

Recipe Ingredients for Fennel Stuffed Roasted Bell Peppers - Delia Smith

4 medium raw Bell Pepper Green
8 1tsp Olive Oil
1.25 tsp Peppercorns
0.75 tsp Coriander Seed
0.5 tsp Fennel Seed
1 dash Salt, Table
0.5 lemon yields Lemon Juice
1.5 tbsp chopped Onions, Spring Or Scallions

Recipe Directions for Fennel Stuffed Roasted Bell Peppers - Delia Smith

  1. Preheat oven to 350F/180C

  2. Boil a saucepan of salted water

  3. Slice each pepper in half lengthwise, cutting right through the green stalk end and leaving it intact. It won't be eaten, but adds much to the look of the finished dish. Remove all the seeds and white membrane.

  4. Place the pper halves on a baking sheet.

  5. Drain the tomatoes (you don't need the juice) and divide them into eight equal portions, placing each portion inside a pepper half.

  6. Pare off any brownish bits of fennel and slice the bulbs first into quarters and then again into eighths, carefully keeping the layers attached to the root end.

  7. Put the fennel into the boiling water and blanch for 5 minutes.

  8. Drain into a colander and as soon as they're cool enough to handle, arrange two slices in each pepper half.

  9. Sprinkle 1 teaspoon olive oil over each one, using a brush to spread the oil around the edges and sides of the pepper.

  10. Lightly crush the pepper berries, coriander and fennel seeds with a pestle and mortar. Sprinkle these evenly all over the fennel and peppers and finish off with a grinding of rock salt.

  11. 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.

  12. Remove from the oven and sprinkle with the lemon juice, cool and serve garnished with the spring onion, if using.

Categories

Vegetables, Main Dish, Side Dish, Christmas

Nutrition Facts
Serving Size 137.8g
Amount Per Serving
Calories
114
Calories from Fat
82
% Daily Value*
Total Fat
9.1g
14%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Sodium
40mg
2%
Potassium
232mg
7%
Total Carbohydrates
9.0g
3%
Dietary Fiber
2.3g
9%
Sugars
3.2g
Protein
1.1g
Vitamin A 15% Vitamin C 185%
Calcium 1% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
B-
  Good points
  • Low in sodium
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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