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Roasted Peppers and Fennel

45 Minutes
4 People
Roasted and stuffed red peppers on wooden tray.


1 lg red bell pepper
1/2 lb fennel
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 cup goat cheese
2 tsp fresh basil, chiffonade
Olive oil spray


  1. Preheat oven to 400F.

  2. Cut bell pepper in half and remove core. Cut fennel bulb in half and remove core. Cut into thin julienne pieces. Lightly coat a baking sheet with olive oil spray. Place bell pepper and fennel on baking sheet and season with salt and pepper. Roast for 15 to 20 minutes, or until lightly browned. Remove from oven and peel and julienne the pepper.

  3. In 4 medium-size individual serving dishes, evenly divide roasted pepper and fennel. Top each serving with 1 tablespoon goat cheese. Bake for 10 to 15 minutes, or until cheese is golden and fennel is soft.

  4. Remove from oven, top each serving with ½ teaspoon of basil and spray lightly with olive oil spray. Serve immediately.


Calories 70
Protein 4g
Sodium 416mg
Carbohydrates 8g
Fat 3g
Fiber 3g
Cholesterol 7mg
Servings 4