Mediterranean Stuffed Peppers with Fennel and Goat Cheese
Indulge in the vibrant flavors of the Mediterranean with these beautifully roasted red bell peppers stuffed with a delectable mixture of fennel, red onions, and creamy goat cheese. This dish, a standout at 'Auberge de la Fontaine,' is both a delicious vegetarian option and an impressive starter for any gathering. The sweet roast of the peppers, combined with the aromatic fennel and the tangy goat cheese, creates a comforting yet elegant dish that is perfect for any occasion. Drizzled with a luscious balsamic and olive oil dressing, it invites you to savor every bite. Serve warm or at room temperature alongside crusty French bread and a crisp salad for a complete meal that is as pleasing to the eye as it is to the palate.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Large Red Peppers
3 (trimmed & halved)
Olive Oil
2 tablespoons
Balsamic Vinegar
2 tablespoons
Large Red Onion
1 (peeled & cut into wedges)
Fennel Bulb
1 (trimmed & cut into wedges)
Garlic Cloves
3 (peeled & crushed)
Salt
to taste
Black Pepper
to taste
Sun-Dried Tomatoes
3-4 (packed in oil, drained & chopped finely)
Goat's Cheese
200 g (log, sliced)
Instructions
1
Preheat your oven to 120°C (240°F or Gas Mark 1).
2
Prepare the red bell peppers by cutting them in half lengthwise and removing the core and seeds, ensuring to trim away any white membrane.
3
Grease a Le Creuset roasting or ovenproof dish with a small amount of olive oil.
4
Cut the onion and fennel bulb into six wedges each, setting aside the delicate green fronds from the fennel for garnish later.
5
In a mixing bowl, combine the onion wedges, fennel wedges, and crushed garlic. Drizzle with olive oil, balsamic vinegar, and season generously with salt and black pepper. Toss to ensure everything is well coated.
6
Evenly distribute the onion and fennel mixture among the halved peppers, packing them neatly. Pour any remaining dressing over the stuffed peppers.
7
Roast in the oven for 1 hour and 30 minutes, or until the peppers are incredibly tender and lightly caramelized.
8
Once roasted, remove the peppers from the oven and increase the temperature to 200°C (400°F or Gas Mark 6).
9
Sprinkle the chopped sun-dried tomatoes over the stuffed peppers, then slice the goat cheese and arrange it on top of the peppers.
10
Return the peppers to the oven for an additional 5-10 minutes, or until the cheese is warm, bubbly, and slightly golden.
11
Remove from the oven and allow to cool for a few minutes. Serve the stuffed peppers warm or at room temperature, drizzled with the cooked dressing.
12
Garnish generously with the reserved fennel fronds before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Mediterranean Stuffed Peppers with Fennel and Goat Cheese.
Is this dish suitable for vegetarians?
Yes, it is described as a delicious vegetarian option.
What are the primary ingredients for the stuffing?
The stuffing includes red onion, fennel bulb, garlic, and sun-dried tomatoes.
How many large red peppers are required?
The recipe calls for 3 large red peppers.
What color of bell peppers should be used?
Large red bell peppers are recommended for their sweet roast flavor.
How do you prepare the peppers for stuffing?
Cut the peppers in half lengthwise, remove the core and seeds, and trim away any white membrane.
What type of cheese is featured in this recipe?
The recipe uses a goat's cheese log.
What is the initial roasting temperature for the peppers?
Preheat your oven to 120 degrees Celsius (240 degrees Fahrenheit or Gas Mark 1).
How long do the peppers roast in the first stage?
They roast for 1 hour and 30 minutes until incredibly tender.
What is the second oven temperature used in the recipe?
The temperature is increased to 200 degrees Celsius (400 degrees Fahrenheit or Gas Mark 6).
How long is the final bake after adding the cheese?
The peppers are returned to the oven for an additional 5 to 10 minutes.
How should the red onion be sliced?
The red onion should be peeled and cut into six wedges.
How should the fennel bulb be prepared?
The fennel bulb should be trimmed and cut into six wedges.
What should I do with the fennel fronds?
Set aside the delicate green fronds to use as a garnish later.
What ingredients make up the vegetable dressing?
The dressing consists of olive oil, balsamic vinegar, crushed garlic, salt, and black pepper.
How should the garlic be prepared?
The recipe calls for 3 garlic cloves that are peeled and crushed.
When are the sun-dried tomatoes added to the dish?
They are sprinkled over the peppers after the initial 90-minute roast.
How is the goat cheese arranged on the peppers?
The goat cheese log is sliced and the pieces are arranged on top of the peppers.
What is the desired texture of the roasted peppers?
They should be incredibly tender and lightly caramelized.
How is the dish finished before serving?
Garnish the peppers with reserved fennel fronds and drizzle them with the cooked dressing.
What are the recommended side dishes?
Serve with crusty French bread and a crisp salad.
Where is this dish a standout favorite?
It is a standout dish at Auberge de la Fontaine.
Can the stuffed peppers be served at room temperature?
Yes, they can be served either warm or at room temperature.
How many garlic cloves are used in total?
The recipe requires 3 garlic cloves.
What type of vinegar is used in the dressing?
The recipe uses 2 tablespoons of balsamic vinegar.
What kind of dish is suggested for roasting?
A Le Creuset roasting or ovenproof dish is recommended.
How much goat cheese is needed?
The recipe specifies 200 grams of goat's cheese.
What happens to the cheese during the final bake?
The cheese becomes warm, bubbly, and slightly golden.
Is this dish considered healthy?
Yes, it is tagged as healthy and features vibrant, fresh Mediterranean ingredients.
Can this be served as a starter?
Yes, it is an impressive starter for any gathering.