Oven-Baked Red Peppers Stuffed with Fennel
Main Dishes • Bulgarian
Description
Oven-Baked Red Peppers Stuffed with Fennel
Ingredients
- Orange Bell Peppers 4 pieces
- Fennel 2 pieces
- Olive Oil 4 tablespoons
- Baking Tomatoes 15 oz
- Green peppercorns 1 teaspoon
- Coriander essential oil ¾ teaspoon
- Nigella Seeds ½ teaspoon
- Scallions to taste
- Meyer Lemon Juice 0 fl oz
Step-by-Step Guide
Step 1
Without removing the stem, cut each pepper in half lengthwise. Remove the seeds and place on a baking sheet.
Step 2
Drain the juice from the tomatoes, cut each into 8 pieces, and fill the peppers.
Step 3
Clean the fennel and cut it into 8 pieces, trying not to separate the layers. Place in a pot, cover with boiling water, and cook for 5 minutes.
Step 4
Drain in a colander and let cool slightly.
Step 5
Place 2 pieces on each half of the pepper. Brush with olive oil, making sure to coat the edges and sides thoroughly.
Step 6
In a mortar, crush the black peppercorns, coriander seeds, and fennel seeds. Season the prepared peppers with this mixture and add salt.
Step 7
Bake on the top rack of an oven preheated to 355°F for about an hour. Remove from the oven, drizzle with lemon juice, and let cool.
Step 8
Serve, garnished with green onions.
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