Baked Red Peppers

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 50

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Use good, well-ripened red peppers for a cheery, colourful summer dish.


  • 3 red peppers
  • olive oil
  • 1 large red onion, peeled and cut into wedges
  • 1 medium fennel bulb, trimmed and cut into wedges
  • 3 cloves of garlic, crushed, peeled and sliced
  • sea salt
  • freshly ground black pepper
  • 200 g goat’s cheese


    Heat the oven to 120°C/gas ½.

    Cut the peppers in half and remove and discard the entire core. Lightly oil a baking tray and place the peppers on it.

    Put the onion, fennel and garlic in a bowl, drizzle over some olive oil and add seasoning. Mix to coat the vegetables in oil and seasoning, and then divide them among the peppers, stuffing them inside the pepper halves. Bake for 1 hour 20 minutes.

    Remove the stuffed peppers from the oven and increase the heat to 190°C/gas 5. Slice the goat’s cheese and arrange it over the peppers. Return the tray to the oven and roast for 5 minutes, until the cheese is bubbling.