Roasted Red Peppers with Fennel
INGREDIENTS (serves 2)
3 red peppers
1 large red onion, sliced
1 medium fennel bulb, cleaned and sliced
3 cloves garlic (crushed, peeled, and chopped)
100 g ham (optional)
100 g (goat) cheese
2-3 tablespoons olive oil
sea salt, freshly ground black pepper
METHOD
1. Preheat the oven to 200 °C.
2. Quarter the peppers and remove the seeds.
3. Mix the crushed garlic with about 2 tablespoons of olive oil. Line a baking tray with parchment paper, place the peppers on it, and brush the insides with the garlic oil. Season with salt and pepper, then place a slice of ham in each pepper (if using). (When a fennel is more muscular, you can change the sequence: use it for the first layer - see pic)
4. In a bowl, combine the onion and fennel. Season with salt and pepper, pour over the remaining garlic oil, and mix well so the vegetables are evenly coated. Distribute the mixture among the peppers, stuffing it inside each one.
5. Place the tray in the oven and roast until the edges of the peppers start to char slightly, about 45–50 minutes.
6. When done, remove from the oven, slice the goat cheese, and place it on top of the peppers. Return to the oven and bake for another 5 minutes, until the cheese starts to bubble.
