Roast peppers with fennel and pine nuts

    50 min

    These stuffed peppers are colourful and packed with flavour. Serve with quinoa or brown rice for an easy vegan meal.


    Dorset, England, UK
    1 person made this

    Serves: 6 

    • 3 small red peppers
    • 2 cloves garlic, crushed
    • 1 small fennel bulb, sliced
    • 1 tablespoon pine nuts
    • olive oil, to taste
    • salt and freshly ground black pepper, to taste

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 220 C / Gas 8; lightly grease a baking dish.
    2. Halve the peppers but keep the stems attached; carefully remove the seeds and pith and rub with the garlic. Arrange the peppers in prepared baking dish.
    3. Arrange some slices of fennel inside each half pepper; scatter pine nuts on top and drizzle generously with olive oil. Season well with salt and pepper.
    4. Roast peppers in preheated oven for 30 to 40 minutes.

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