Braised Fennel With Peppers and Olives

Name: Braised Fennel With Peppers and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium-sized fennel bulbs (about 1 1/4 pounds); 2 medium-sized red bell peppers; 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 1/2 cup pitted black French, Italian or Greek olives

By Florence Fabricant

Updated Oct. 11, 2023

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Rating: 5(13)
Comments: Read comments

Featured in: FOOD; Vegetables With International Appeal

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Ingredients

Yield:4 servings

2medium-sized fennel bulbs (about 1¼ pounds)
2medium-sized red bell peppers
2tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
½cup pitted black French, Italian or Greek olives

Ingredient Substitution Guide

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Preparation

Step 1
Remove stalks and any browned outer layers of the fennel and cut each bulb into quarters lengthwise. Cut off and discard core from each piece. Holding the layers together, cut each fennel piece into one-quarter-inch slices lengthwise, to obtain long strips.
Step 2
Cut peppers in half lengthwise and remove core and ribs. Cut in half crosswise and cut each quarter into lengthwise strips about one-quarter inch wide.
Step 3
Heat olive oil in a large skillet over low heat. Add fennel and salt and pepper to taste. Stir well. Cover and cook, stirring occasionally, for 15 minutes. Add peppers. Cover and continue cooking about 10 minutes or until the vegetables are tender. Taste and adjust seasonings but be cautious with the salt because the olives will add some saltiness.
Step 4
Transfer fennel and peppers to a platter, top with olives and serve.