The original inspiration for this dish came from Jamie Oliver but I can’t remember if it was from one of his TV shows or cookbooks. Whatever the case, it’s become one of our staples as it’s quick, delicious, and versatile. I started making it with cherry tomatoes instead of fennel but one day¬† I didn’t have cherry tomatoes, tried the fennel instead, and everyone liked it better. I still make it both ways, and sometimes I use thyme instead of basil. However you make it, it looks great, tastes great, and is an easy addition to any meal.

2 peppers, cleaned, sliced in half, seeds removed

1 fennel bulb, cleaned, and sliced into thin strips

several basil leaves, sliced

1 clove garlic, minced

olive oil

sea salt and pepper

Clean the peppers, cut in half, and place in the bottom of a cast-iron pan. Fill the peppers with sliced fennel, garlic, and basil. Drizzle with olive oil and sprinkle with sea salt and a couple of turns of the pepper mill. Bake in the oven at 400 for 20 or 30 minutes until they are cooked to your liking.