Fennel Sauteed with Peppers - Meat Free Monday

Ingredients

• 2 tablespoons olive oil
• 2 red peppers, deseeded and cut into thin strips
• 500 g fennel. Trimmed and finely chopped, about 3 bulbs
• 2 garlic cloves, crushed
• 250 g peas, shelled
• salt and freshly ground black pepper
• 1 tablespoon freshly chopped flatleaf parsley