- 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
- 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.