Stuffed Roasted Red Peppers » The Food Show
1. Preheat oven to 200oC 2. Halve the fennel bulbs lengthways and trim them, discarding the woody cores and reserving the leafy fronds.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodshow.co.nz.
Ingredients
- 2 fennel bulbs
- 4 red peppers
- handful fresh basil, chopped
- 100g soft fresh goat cheese
- 4 tsp extra virgin olive oil
- sea salt flakes and freshly ground black pepper
- 200g cherry tomatoes, halved
- 8 cloves of garlic, peeled and halved
- sprigs of basil and thyme for garnish
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