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

Elevate your dinner table with these French Stuffed Red Bell Peppers with Fennel and Goat's Cheese—a delightful fusion of rustic flavors and refined textures. Juicy red bell peppers are roasted to tender perfection and brimming with a creamy, herbed filling of caramelized fennel, tangy goat cheese, and crispy breadcrumbs. Hints of fresh thyme, parsley, and zesty lemon add a bright, aromatic touch, while the golden-baked topping ensures a satisfying crunch in every bite. Perfect as a sophisticated vegetarian main course or a flavorful side dish, this recipe is both easy to prepare and visually stunning. Whether you're hosting a dinner party or treating yourself to a taste of France, these stuffed peppers are sure to impress.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 whole red bell peppers
• 1 medium fennel bulb
• 3 tablespoons olive oil
• 2 medium shallots
• 2 large garlic cloves
• 2 teaspoons fresh thyme leaves
• 2 tablespoons fresh parsley
• 150 grams soft goat cheese
• 1 cup breadcrumbs
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the red bell peppers in half lengthwise and remove the seeds and membranes. Lightly brush the outside of each pepper half with 1 tablespoon of olive oil and place them cut side up on a baking sheet lined with parchment paper.

Step 3

Thinly slice the fennel bulb and finely chop the shallots and garlic.

Step 4

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the fennel and cook for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.

Step 5

Stir in the chopped shallots and garlic, and cook for another 2-3 minutes until fragrant and translucent.

Step 6

Remove the skillet from heat and stir in the thyme leaves, parsley, lemon zest, salt, and black pepper. Allow the mixture to cool slightly.

Step 7

In a medium mixing bowl, combine the cooled fennel mixture with the goat cheese and breadcrumbs. Mix until well incorporated.

Step 8

Spoon the fennel and goat cheese mixture evenly into each red bell pepper half, pressing gently to fill them completely.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is golden brown on top.

Step 10

Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1117.0g)

Amount per serving	% Daily Value*
Calories	1503.7

Total Fat 81.6g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 4.4g
Cholesterol 112.5mg	0%
Sodium 4903.8mg	0%
Total Carbohydrate 147.3g	0%
Dietary Fiber 25.0g	0%
Total Sugars 39.9g
Protein 52.7g	0%

Vitamin D 0IU	0%
Calcium 484.6mg	0%
Iron 11.3mg	0%
Potassium 2483.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 13.7%

Carbs: 38.4%