Oven-baked red peppers stuffed with fennel
4 servings
30 minutes
Baked red pepper stuffed with fennel is a true gem of Bulgarian cuisine. This recipe combines the rich sweet flavor of baked pepper with the refreshing anise note of fennel. The Bulgarian tradition of stuffing vegetables dates back centuries, and the use of aromatic spices makes the dish particularly expressive. Peppers soaked in tomato juice acquire a tender texture, while coriander and fennel seeds add a spicy depth of flavor. A light acidity from lemon juice enhances the richness of the dish, and green onions add freshness. Perfect for serving as an appetizer or light main course, especially on warm summer evenings. It's simple to prepare but looks impressive on the table.
1
Without removing the stem, cut each pepper in half. Remove the seeds and place on a baking sheet.
- Bell pepper: 4 pieces
2
Drain the juice from the tomatoes, cut each into 8 pieces, and fill the peppers.
- Canned tomatoes: 400 g
- Bell pepper: 4 pieces
3
Clean the fennel and cut it into 8 pieces, trying not to separate the layers. Place in a pot, pour boiling water, and cook for 5 minutes.
- Fennel: 2 pieces
4
Drain in a colander and let cool slightly.
5
Place 2 pieces on each half of the pepper. Brush with olive oil, thoroughly coating the edges and sides.
- Fennel: 2 pieces
- Bell pepper: 4 pieces
- Olive oil: 4 tablespoons
6
In a mortar, crush black peppercorns, coriander seeds, and fennel. Season the prepared pepper with this mixture and salt.
- Black peppercorns: 1 teaspoon
- Coriander seeds: 0.8 teaspoon
- Fennel seeds: 0.5 teaspoon
7
Bake on the top rack of an oven preheated to 180 degrees for about an hour. Remove from the oven, drizzle with lemon juice, and cool.
- Lemon juice: 15 ml
8
Serve on the table, garnished with green onions
- Spring onion: to taste
