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1/4 Photos of French Stuffed Red Bell Peppers With Fennel and Goat's Cheese
1 hrs 45 mins
One of my most popular vegetarian recipes at "Auberge de la Fontaine" and also great served as a starter too. There is something very theraputic about making this dish - choosing the plump red peppers & fresh fennel bulbs - then selecting a fine Chevre - goat's cheese! It is delicious served warm or at room temperature with the garlicky Balsamic vinegar & olive oil dressing they are roasted in, drizzled over the top. Mop up the juices with crusty fresh French bread and serve with a simple tossed salad. These also make a very colourful accompaniment for most main courses.
Units: US | Metric
Serving Size: 1 (192 g)
Servings Per Recipe: 3