Wednesday, July 20, 2016

Fennel, Onion, Tomato STUFFED PEPPERS

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I always seem to write this whenever I cook with Fennel...

Note to self: must cook with more fennel!

These are a wonderful side dish.  Unique flavors (Hey... FENNEL!), combine with simple seasonings for a beautiful side dish.

Very easy to prepare (Saute the guts and slice and trim the peppers).
Very easy to make (Heat in an oven or grill until the meat of the pepper has softened).
They plate beautifully, wonderful colors.


An incredible Earthy taste.  A side that fits with any meal and sets your party of as something special...

Enjoy indeed!

Keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

Fennel, Onion, Tomato
Stuffed Peppers

  • 1/2 cup (one Stick) Butter
  • 2 Sweet onions (Vidallia style), cut into half moon rings, separated
  • 1 large Fennel Bulb, vut into ribbons, same size as the onion half rings
  • 6 Garlic Cloves (Could substitute Garlic Flakes), smashed and minced
  • 3 Roma Tomatoes, sliced 1/4 inch thick.
  • 4 Red Bell Peppers, cut in half top to bottom, white ribs and seeds removed
  • 1/4 cup Olive Oil
  • 8 pinches of salt
  • Several turns of a Pepper Grinder
  • 2 TBS Black Sesame Seeds
  • 8 pinches of Cumin spice
  • Drizzle of Balsamic Vinegar
Cooking Directions
  1. Pre-heat oven to 350 degrees.  OR, prepare a gas grill, low heat.
  2. In a large saute pan over medium high heat, melt the butter.  Add the Onion and fennel strips.  Saute for about 5 minutes until the onions are soft and translucent.
  3. Add the Garlic and saute for an additional minute.
  4. Meanwhile, prepare the Peppers... Cut in half, Rub the Olive oil over the outside and arrange on a rimmed cookie sheet.  I like to line mine with aluminum foil for easy clean up.
  5. Evenly divide the onion fennel mix among the 8 half peppers.  Top with the tomato slices.  Season with the salt, pepper and sesame seeds.  Dust the tomatoes with the cumin.
  6. Bake the peppers for 1 hour, until the peppers are soft.  Or Grill for about an hour with the lid closed (turning the grill into an oven). Check every 5-10 minutes to make sure the oil does not drip into the grill and flame up, fine line between burnt and caramelized.
  7. Plate, just before serving, drizzle a bit of top quality balsamic vinegarfor extra flavor!
  8. Serve warm and ENJOY!


Double Click the Photo above for
of BBQ Recipes
So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


Double Click the photo above for my
GROWING list of Hundreds of
Side Dishes
So,  I am also pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!


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