Roasted Red Peppers with Fennel

Page 52

Cuisine: Mediterranean | Course Type: Main Courses

(1 review)

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Recipe Review

This tasted fine but based on the author's comment that the peppers and fennel need to be soft, I think a stage has gone missing from the instructions. My fennel was distinctly crunchy after its 2-minute blanching - definitely needed either longer blanching or some time in the oven before the final addition of the cheese.

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