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Red Pepper Saute with Raisins and Fennel Seed

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Red Pepper Saute with Raisins and Fennel Seed

Photo by ChezSuzanne

This recipe was entered in the contest for Your Best Red Pepper Recipe
A&M's Testing Notes: This dish came together very easily and quickly. We used both red and yellow peppers and it made a nice colorful dish. The sweetness of the peppers was enhanced by the brown sugar and the...
This dish came together very easily and quickly. We used both red and yellow peppers and it made a nice colorful dish. The sweetness of the peppers was enhanced by the brown sugar and the orange juice. Adding the brown sugar was a great way to help the peppers caramelize, and the balsamic vinegar rounded the dish nicely. We topped the dish with goat cheese; the sweetness of the peppers was nicely counter balanced by the sourness of the goat cheese. This dish is keeper! - adamnsvetcooking

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Chef
ChezSuzanne's Notes: I've been making this side dish for years now and it's my favorite way to have red peppers. Sometimes I add yellow and orange peppers to the mix for a variety of colors. It comes together...
I've been making this side dish for years now and it's my favorite way to have red peppers. Sometimes I add yellow and orange peppers to the mix for a variety of colors. It comes together very quickly and easily and can be made ahead for a party since it only benefits from letting the flavors all sit together. - ChezSuzanne

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Serves 4

3 large red peppers Ask a question about this ingredient

1 tablespoon orange juice Ask a question about this ingredient

2 tablespoons olive oil Ask a question about this ingredient

1/4 teaspoon kosher salt Ask a question about this ingredient

1/4 teaspoon black pepper Ask a question about this ingredient

1/2 teaspoon brown sugar Ask a question about this ingredient

2 teaspoons fennel seed Ask a question about this ingredient

1/3 cup dark raisins Ask a question about this ingredient

1 tablespoon balsamic vinegar Ask a question about this ingredient

1/4 cup feta or goat cheese (optional) Ask a question about this ingredient

Slice the red peppers into long, narrow strips. If you start by cutting the 'lobes' off the peppers, this will make it easier since it leaves behind the seeds, stem and pith in one piece for easy disposal.
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Heat the olive oil in a saute pan over medium-high heat, and add the peppers, salt and pepper. Once the peppers begin to soften (about 5 minutes), add the orange juice and brown sugar. Toss well in the sautee pan to cover the peppers in their juices, the olive oil, orange juice and brown sugar. Cook another 10 minutes until the peppers begin to caramelize on some edges.
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Add the fennel seed and raisins. Cook another 3-4 minutes to lightly saute the fennel seed and plump up the raisins.
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Add the balsamic vinegar and lightly toss the pepper mixture in it and deglaze the bottom of the pan. Empty the saute pan into a serving dish. Sprink a little feta or goat cheese on top if you want. The cheese can balance out the balsamic vinegar if it's a little too potent for the dish, but the dish is just as good (to me) without the cheese.
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20 Comments on Red Pepper Saute with Raisins and Fennel Seed

Jennifer Ann added about 1 year ago

Another one for the recipe box!

ChezSuzanne added about 1 year ago

Thanks Jennifer Ann! I hope you like as much as we have!

Oui, Chef added about 1 year ago

This dish looks and sounds fantastic. Planning on grilling some lamb over the weekend (if the hurricane doesn't wash me away), and I will definitely be making this as a side. YUM!

ChezSuzanne added about 1 year ago

Thanks so much Oui Chef! And welcome back from your travels - we've missed your wonderful recipes and photos! I made this as a side to lamb just a couple months ago for a party and it was a great combo. Hope you like it - would love to hear what you think!

aargersi added about 1 year ago

ChezSusaane I made this last night, added crisp tofu and skipped the cheese (only because I am out :-) and it is DELICIOUS! Had planned to save half for lunch but ended up eating the whole thing. It goes into the rotations for sure! GREAT recipe!!!

ChezSuzanne added about 1 year ago

Thanks soooo much for the feedback aargersi! I'm so glad you liked it. I got home late last night and was starving and ended up eating a plateful of this too! Next time I'm trying it with tofu - such a great idea!

fiveandspice added about 1 year ago

Oooh! I absolutely can't wait to try this. Keeping my fingers crossed for more red peppers in my CSA share tomorrow!

ChezSuzanne added about 1 year ago

Thanks fiveandspice :-). Let me know what you think!

Sagegreen added about 1 year ago

Yum! This is a great combination.

ChezSuzanne added about 1 year ago

Thanks Sagegreen! Let me know if you try it - would love to hear how it goes for you!

aargersi added about 1 year ago

I think you have a winner here! I am trying this tonight! I may throw some tofu in and turn it from a side into a main ....

ChezSuzanne added about 1 year ago

Thanks aargersi! And what a great idea - I'm trying to introduce tofu into my diet more. Let me know how it goes! I'm making your Spiced Plum and Port Jam this week - I'm so excited to try it!

lapadia added about 1 year ago

These peppers are great, often we have grilled a bunch (a little smoky flavor) to have on hand for salads,sandwiches...whatever your heart desires!

ChezSuzanne added about 1 year ago

I agree lapdia! We always have these hanging around - they're so versatile. I've tried to grow them, but we just don't get enough sunshine here in the summer I guess - too much summer fog.

dymnyno added about 1 year ago

This sounds like one of those keepers that can really make a dish special by its addition.

ChezSuzanne added about 1 year ago

Thanks dymnyno! I've made this dish probably 25 or 30 times over the last several years and it never fails me. I've got my eyes on your stuffed gypsy peppers to make this week!