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Roasted pepper with warm pea and fennel salad

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 1
Dietary: Dairy-free Egg-free Gluten-free Nut-free Vegan Vegetarian

By Gino D'Acampo

From Ready Steady Cook

Ingredients

½ red pepper, de-seeded
2 tbsp olive oil
½ fennel bulb, sliced
85g/3oz fresh peas
75ml/2½fl oz white wine
salt and freshly ground black pepper

Method

Preheat the oven to 180C/350F/Gas 4.
Place the pepper half onto a plate and microwave on high for two minutes. Remove from the microwave, drizzle over half of the oil and roast in the oven for 4-5 minutes, or until tender.
Heat the remaining oil in a pan and lightly fry the sliced fennel and peas for 4-5 minutes. Pour in the wine, season with salt and freshly ground black pepper and simmer for 4-5 minutes, or until the liquid has thickened.
To serve, spoon the fennel and pea mixture into the pepper cavity, and transfer the stuffed pepper onto a serving plate.