French Stuffed Red Bell Peppers With Fennel and Goat’s Cheese

The scent of roasting fennel always transports me back to Provence. I spent a summer working in a tiny bistro nestled amongst lavender fields, and the owner, Madame Dubois, had a knack for coaxing magic out of simple vegetables. Her stuffed peppers, bursting with sweet fennel and tangy goat cheese, were a particular favourite of mine – the kind of dish that tasted of sunshine and happy memories. This recipe captures that same rustic elegance, a reminder of sun-drenched days and the joy of simple, beautiful food.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 1 hour 55 minutes
• Servings: 3-6
• Yield: 6 stuffed pepper halves
• Dietary Type: Vegetarian

Ingredients

• 3 large red peppers, trimmed & halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 large red onion, peeled & cut into wedges
• 1 fennel bulb, trimmed & cut into wedges
• 3 garlic cloves, peeled & crushed
• Salt
• Black pepper
• 3-4 sun-dried tomatoes packed in oil, drained & chopped finely
• 200g log goat’s cheese

Equipment Needed

• Le Creuset roasting dish or ovenproof dish
• Mixing bowl

Instructions

1. Preheat the oven to a low temperature of 120C/240F/Gas Mark 1. This gentle roasting will soften the peppers and meld the flavors beautifully.

2. Prepare the red peppers by cutting them in half. Discard the core and seeds, and carefully trim away any of the white membrane inside. This ensures a sweeter flavour.

3. Lightly grease a Le Creuset roasting dish (or any suitable ovenproof dish) with a little olive oil.

4. Cut the red onion and fennel bulb into six wedges each. Remember to reserve the delicate green fronds from the fennel bulb – you’ll use them later as a garnish. These fronds offer a lovely aniseed flavour and a pop of fresh green colour.

5. In a mixing bowl, combine the onion wedges, fennel wedges, and crushed garlic. Add the olive oil, balsamic vinegar, salt, and black pepper. Mix everything together thoroughly, ensuring the vegetables are well coated in the dressing.

6. Divide the onion and fennel wedges evenly among the six pepper halves, arranging them neatly within each pepper. Season the vegetables within the peppers with a little more salt and pepper.

7. Pour any remaining oil and vinegar dressing from the bowl over the top of the stuffed peppers.

8. Bake in the preheated oven for 1 hour and 30 minutes, or until the peppers are soft and just beginning to turn a light brown colour. The low, slow roasting is key to developing the sweetness of the vegetables.

9. Remove the stuffed peppers from the oven. Now, increase the oven temperature to 200C/400F/Gas Mark 6.

10. Sprinkle the chopped sun-dried tomatoes evenly over the top of the peppers. Their concentrated flavour adds a delicious intensity to the dish.

11. Slice the goat’s cheese into rounds and arrange the slices over the top of the stuffed peppers.

12. Return the stuffed peppers to the oven for approximately 5-10 minutes, or until the cheese is melted, bubbling, and lightly golden. Keep a close eye on them to prevent the cheese from burning.

13. Remove the dish from the oven and allow the stuffed peppers to cool slightly before serving. Serve them warm or at room temperature, drizzling the cooked dressing from the bottom of the dish over the top.

14. Garnish with the reserved green fennel fronds for a final touch of freshness and flavour.

15. Serve as a starter, one pepper half per person, alongside a simple side salad. Alternatively, serve as a main course, two pepper halves per person, with crusty bread and a salad. These also make a vibrant and elegant vegetable accompaniment to other dishes.

Expert Tips & Tricks

• For a deeper flavour, you can marinate the onion and fennel in the olive oil and balsamic vinegar mixture for at least 30 minutes before stuffing the peppers.
• If you don’t have sun-dried tomatoes packed in oil, you can use dry-packed ones. Just rehydrate them in hot water for about 15 minutes before chopping.
• Don’t overcrowd the roasting dish – this will steam the vegetables instead of roasting them. Use two dishes if necessary.
• To test if the peppers are done, pierce them with a fork. They should be very tender.
• For a smoky flavour, you can grill the peppers over an open flame before stuffing them. This will slightly char the skin and add a wonderful depth of flavour. Just peel the charred skin before cutting them in half.

Serving & Storage Suggestions

These stuffed red peppers are best served warm or at room temperature. The flavours meld and intensify as they cool slightly. Drizzle the pan juices over the peppers just before serving for extra flavour.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

These are not ideally suited for freezing, as the texture of the peppers can become mushy upon thawing. However, if you do wish to freeze them, make sure to cool them completely before wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420.9 kcal	N/A
Calories from Fat	N/A	64%
Total Fat	30 g	46%
Saturated Fat	15.2 g	75%
Cholesterol	52.7 mg	17%
Sodium	397.3 mg	16%
Total Carbohydrate	24 g	8%
Dietary Fiber	6.6 g	26%
Sugars	10.8 g	43%
Protein	17.8 g	35%

Variations & Substitutions

• Vegan: Substitute the goat’s cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavour.
• Spicy: Add a pinch of red pepper flakes to the vegetable mixture for a touch of heat.
• Different vegetables: Feel free to experiment with other vegetables, such as zucchini, eggplant, or mushrooms.
• Herbs: Add fresh herbs like thyme, rosemary, or oregano to the vegetable mixture for extra flavour.
• Grain addition: Incorporate cooked quinoa or rice into the filling for a heartier dish.
• Cheese variations: Try crumbled feta, ricotta or provolone for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use different coloured peppers?
A: Absolutely! While red peppers are sweeter, yellow or orange peppers would also work well. Green peppers have a slightly more bitter flavor, so adjust seasoning to taste.

Q: Can I prepare this dish ahead of time?
A: Yes, you can stuff the peppers ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the cooking time.

Q: My goat cheese didn’t melt properly. What did I do wrong?
A: Some goat cheese varieties melt better than others. Make sure you’re using a soft, fresh goat cheese log, not a hard, aged cheese. You can also try crumbling the cheese instead of slicing it.

Q: Can I grill the stuffed peppers instead of baking them?
A: Yes, you can grill them over medium heat, turning occasionally, until the peppers are tender and the cheese is melted. This will impart a smoky flavour.

Q: What wine pairs well with this dish?
A: A crisp, dry rosé or a light-bodied white wine like Sauvignon Blanc would be a lovely complement to the flavours of this dish.

Final Thoughts

I hope this recipe inspires you to create your own sunshine-filled memories in the kitchen. The beauty of this dish lies in its simplicity and adaptability. Feel free to experiment with different ingredients and flavour combinations to make it your own. Don’t hesitate to share your creations and feedback – I’d love to hear how it turns out for you! Perhaps serve these delightful stuffed peppers alongside a grilled chicken breast or some crusty bread and a glass of chilled white wine for a truly unforgettable meal.