Bell Peppers with Fennel

This pepper and fennel dish is delicious alongside chicken, beef or pork. The vegetables are cooked slowly on low heat rendering them meltingly soft, tender and sweet. They can also be a nice topping for crostini or a sandwich filling.

Bell Peppers with Fennel
3 tablespoons olive oil
1 medium onion, sliced
1 fennel bulb, cored and sliced from stem to core
3 large bell peppers, seeded and sliced (I used orange & yellow)
1 cup chicken or vegetable stock
1 teaspoon dried thyme
salt and pepper to taste

Heat oil in a frying pan on medium heat. When oil is hot add onions and sauté 3-4 minutes until they begin to soften. Add fennel and sauté 5 minutes. Add peppers and cook 2-3 minutes. Add chicken or vegetable stock, thyme and salt and pepper to taste. Cover and turn heat to low. Cook about 45 minutes, stirring occasionally until vegetables are soft and very tender. Serves 4.

  

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This entry was posted in Appetizers, Christmas, Easter, Thanksgiving, Vegetables, Vegetarian. Bookmark the permalink.

2 Responses to Bell Peppers with Fennel

  1. Mary Lynn says:

    I’ll bet that smells heavenly.

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