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

There’s a certain magic that unfolds in my kitchen when the air begins to crisp and the desire for comforting yet elegant dishes grows. It was during one such autumn evening, while working at “Auberge de la Fontaine,” that this particular vegetarian creation truly shone. The therapeutic rhythm of selecting the plumpest, most vibrant red peppers, alongside the delicate aniseed scent of fresh fennel bulbs, felt like a culinary meditation. Paired with the creamy tang of a carefully chosen Chèvre, it’s a dish that has consistently brought smiles and satisfied appetites, whether served as a delightful starter or a satisfying light meal. The experience of coaxing out the natural sweetness of the peppers and aromatics with a simple dressing, then crowning it with melted goat’s cheese, is one I’m always eager to revisit.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes + 5-10 minutes
• Total Time: 1 hour 45 minutes – 1 hour 50 minutes
• Servings: 3-6
• Yield: 6 stuffed pepper halves
• Dietary Type: Vegetarian

Ingredients

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

Equipment Needed

• Ovenproof roasting dish (a Le Creuset dish is ideal, but any sturdy ovenproof dish will work)
• Mixing bowl
• Sharp knife
• Cutting board

Instructions

1. Preheat your oven to a gentle 120°C (240°F / Gas Mark 1). This low and slow approach is key to tenderizing the peppers and developing their sweetness without them drying out.
2. Begin by preparing the red peppers. Carefully cut them in half lengthwise, then discard the core and seeds. You’ll also want to trim away any tough white membrane from the inside of the pepper halves.
3. Lightly grease your chosen ovenproof roasting dish with a little oil or butter. This will prevent the peppers from sticking and add an extra layer of flavor.
4. Prepare the aromatic base. Cut the red onion into 6 wedges each and trim the fennel bulb, also cutting it into 6 wedges. As you trim the fennel, reserve the delicate green fronds from the top; these will be used for a beautiful garnish later.
5. In a mixing bowl, combine the onion wedges, fennel wedges, and crushed garlic cloves. Add the olive oil and balsamic vinegar to the bowl. Season generously with salt and black pepper. Mix everything well to ensure the vegetables are evenly coated in the dressing.
6. Carefully divide the dressed onion and fennel wedges between the 6 prepared pepper halves. Arrange them neatly within the peppers, ensuring they are not too crowded. Season the vegetables nestled inside the peppers once more.
7. Pour any remaining oil and vinegar dressing from the mixing bowl over the top of the vegetables in the peppers. This will help to infuse them with flavor as they cook.
8. Place the filled peppers into the preheated oven. Bake for 1 hour and 30 minutes. You’re looking for the peppers to be wonderfully soft and just beginning to show a hint of browning.
9. Once the initial baking time is complete, remove the stuffed peppers from the oven. Now, it’s time to increase the oven temperature to 200°C (400°F / Gas Mark 6).
10. Sprinkle the finely chopped sun-dried tomatoes evenly over the top of the vegetables in each pepper half. This will add a delightful burst of concentrated flavor and a lovely color.
11. Slice the log of goat’s cheese into rounds or smaller pieces. Arrange the goat’s cheese attractively over the top of the stuffed peppers.
12. Return the peppers to the now hotter oven for a further 5 to 10 minutes. This short blast of heat will melt the goat’s cheese until it’s beautifully gooey and bubbling.
13. Remove the peppers from the oven. Allow them to cool slightly before serving. They are delicious served warm or at room temperature.
14. Just before serving, drizzle any of the cooked dressing from the bottom of the roasting dish over the top of each pepper.
15. Finally, garnish with the reserved green fronds from the fennel bulbs. This adds a touch of freshness and visual appeal.

Expert Tips & Tricks

• Pepper Perfection: When selecting your red peppers, aim for those that are plump and firm. A good, even shape will make them easier to stuff and present beautifully.
• Fennel Frond Finesse: Don’t discard those fennel fronds! They have a wonderful delicate anise flavor and add a professional touch as a garnish.
• Goat’s Cheese Choice: While a standard log of goat’s cheese works beautifully, don’t hesitate to experiment with flavored goat’s cheeses if you fancy a different profile. Herb or garlic infused varieties can be delightful.
• Oven Variability: Ovens can vary significantly. Keep an eye on the peppers during the longer, gentler cooking phase. If they seem to be browning too quickly, you can loosely tent them with foil.
• Dressing Development: The dressing that accumulates at the bottom of the roasting dish is pure gold. Be sure to spoon it over the peppers before serving to maximize flavor.

Serving & Storage Suggestions

These French Stuffed Red Bell Peppers are wonderfully versatile. For a delightful starter, serve one pepper half per person, accompanied by a simple tossed green salad. If you’re looking for a more substantial vegetarian main course, two pepper halves per person are perfect, especially when served with crusty fresh French bread to mop up those irresistible juices. They also make a stunning and colorful accompaniment to many main courses, adding a vibrant visual element to your plate.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a moderate oven (around 180°C/350°F) for about 10-15 minutes, or until heated through. They can also be enjoyed at room temperature without reheating. Freezing is not recommended as the texture of the peppers and goat’s cheese may be compromised upon thawing.

Nutritional Information

The following is an approximate nutritional breakdown per serving, assuming 6 servings (1 pepper half each) and considering the ingredients listed.

Nutrient	Amount per Serving	% Daily Value
Calories	421 kcal	21%
Total Fat	30 g	38%
Saturated Fat	15.2 g	76%
Cholesterol	52.7 mg	17%
Sodium	397.3 mg	17%
Total Carbohydrate	24 g	9%
Dietary Fiber	6.6 g	24%
Sugars	10.8 g	12%
Protein	17.8 g	36%

Note: These values are estimates and can vary based on specific ingredient brands and preparation methods.

Variations & Substitutions

While this recipe is delightful as is, you can certainly adapt it to your preferences. If goat’s cheese is not to your liking, a creamy feta or even a mild ricotta could be used, though they will offer a different flavor profile. For a richer, more savory element, you could add a handful of finely chopped olives or roasted red peppers alongside the sun-dried tomatoes. If you wish to make this dish vegan, consider using a plant-based cream cheese or a firm, crumbled tofu seasoned with nutritional yeast and herbs in place of the goat’s cheese.

FAQs

Q: Can I prepare these stuffed peppers ahead of time?
A: Yes, you can prepare the peppers up to the point of adding the goat’s cheese and sun-dried tomatoes. Store them covered in the refrigerator and bake as directed, adding the final toppings before the second, shorter bake.

Q: What is the best way to ensure the peppers are tender?
A: The initial long, slow bake at a low temperature is crucial for achieving perfectly tender peppers. Ensure your oven is accurately calibrated.

Q: Can I use different colored bell peppers?
A: Absolutely! While red peppers offer the most sweetness, yellow or orange peppers would also work beautifully and add to the visual appeal. Green peppers can be used but may have a slightly more bitter edge and require a longer cooking time.

Q: How can I make this dish spicier?
A: For a touch of heat, you could add a pinch of red pepper flakes to the vegetable mixture before baking, or finely mince a small chili pepper to scatter over the top with the sun-dried tomatoes.

Q: What if I don’t have a Le Creuset dish?
A: Any sturdy, ovenproof roasting dish will suffice. Ensure it is large enough to hold the pepper halves comfortably without them touching too much.

This dish is a testament to the simple elegance of French provincial cooking, where fresh ingredients are allowed to shine. The interplay of sweet peppers, aromatic fennel, tangy goat’s cheese, and the bright notes of balsamic vinegar creates a symphony of flavors that is both comforting and sophisticated. It’s a recipe that I encourage you to try, to experience the joy of creating something truly special from humble ingredients. Share it with loved ones, perhaps with a crisp glass of Sancerre or a light Côtes du Rhône, and savor every delicious bite.