STUFFED RED PEPPERS

from ‘Dehlia Smith’s Christmas’

Great first course and best cold, which means it can be prepared the day before and left in an open-door oven overnight.

PORTIONS

1 paprika and half a fennel per person, two halves!

Smaller paprika have a super taste.

Recipe for 4 red peppers and two fennel bulbs

FIRST STEP

Cut the fennel in half longways, and top the stalk end…NOT the other end as the bulb should not come apart. Cook in salted water until al dente. Cool.

The fennel must be pre-cooked for this recipe.

THEN

Open one can of  whole tomatoes; dice salt and pepper.

Herb salt is great !

Cut the peppers in half and try to cut the stalks in half with the each pepper (looks nice).

Remove the seeds and white thicker inner lining bits.

Place 3/4 teaspoon coriander and  1/2 teaspoon fennel seeds in a mortar and crush

ASSEMBLAGE

Fill each paprika half with the diced tomato pieces mix.

Add two pieces of the 1/8th sliced cooked and cooled fennel (a quarter of a fennel for each half paprika).

Sprinkle 1 dessertspoon of olive oil on each paprika half.

Brush the stalk and cut edges of each pepp with more olive oil.

Sprinkle each paprika generous with herb mix and  herb salt

NOW WE’RE BAKING the stuffed red peppers uncovered in oven at

180°C for one hour (check after 45 minutes ) peppers should not burn!

Leave uncovered overnight in the oven with the oven door open.

Refrigeration spoils the flavour!

Serve with bread.