4 small red peppers, halved, deseeded
1 tbsp olive oil
2 bulbs fennel, chopped
4 cloves garlic, crushed
2 x 250g packs chestnut mushrooms, roughly chopped
25g pack fresh basil, stalks removed
1 tsp fennel seeds
40g pitted black olives, chopped
1 tbsp balsamic glaze
1 Preheat the oven to 220ºC, gas mark 7. Place the peppers, cut-side up in a roasting tin, brush with a little of the oil and season lightly. Bake for 25 minutes.
2 Heat the remaining oil in a large frying pan and fry the fennel for 5 minutes. Stir in the garlic, then the mushrooms and fry gently for 6-8 minutes until the mushrooms are soft and the juices have evaporated.
3 Reserve a few small basil leaves. Tear the remainder into pieces and stir into the mushroom mixture with the fennel seeds and olives. Spoon into the red peppers and return to the oven for 5 minutes. Blend the balsamic glaze with 1 tbsp water and drizzle over the plate. Scatter with the reserved basil leaves. Delicious served with a watercress or rocket salad.
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