Stuffed Bell Peppers with an exotic flare. This recipe has fennel seeds and soba noodles. It is easy to make and you will love how great it tastes
Somewhere along the way, while traveling on the yellow brick road, I discovered that I can use fennel seeds in my cooking.
This was around the time that I was wearing pagers on my hips, strolling for music on Napster and thanking the Tech Gods for inventing DSL.
Yes, I am talking about the wonderful year that was 2000. Sadly, I was never cooler than I was in those days.
Stop me before I go down the memory lane, AGAIN!
Alright, I am bringing the focus back to stuffed bell peppers and the exotic Fennel Seed. Fennel seeds are so minty that it is actually used as mouth refresher after Indian meals. You have probably seen them being served in a tray at the entrance / exit of any Indian restaurant.
I have discovered that fennel seeds, in addition to giving the stuffed bell pepper dish a fresh minty flavor, gave the dish a delightful aroma. Now, I find myself using these seeds almost every week.
In the fridge, I had onions, radishes, bell peppers, corn and an open can of black eyed peas, all of which looked like they might rot in the next minute.
So, I combined all the veggies into the stuffed bell pepper dish. To make this dish stand out in the flavor department, I included fennel seeds.
Incidentally, you can use this stuffing in a veggie roll. Use rice paper for best results. If you can find a ginger and peanut dipping sauce recipe, be sure to use that.
Maybe, you might even see the recipe for that on this blog soon……
In the meantime, how about making some stuffed tomatoes for dinner?
Do you think fennel seeds was a good choice for this dish?
How To Make Stuffed Bell Peppers
Stuffed Bell Peppers with Fennel Seeds
- 3 Bell Peppers Choose a variety of colors
- 12 sticks Soba Noodles
- 1 cup Peas
- 1 cup Corn
- 1/2 cup Onions Finely diced
- 2 tsps Fennel seeds
- 1 tsp Cumin seeds
- 1 tsp Cajun seasoning (optional)
- 2 tsp Salt or to taste
- 1 tsp Black pepper
- 2 Thai chilies Cut into small pieces, optional
- 1 tsp Garlic shredded
- 1 cup Sharp cheddar cheese Shredded
- 3 tsp Olive oil
- Coriander and orange zest for garnish
- Add the saba noodles to boiling hot water and cook for15 minutes on medium heat.
- Set the oven on broil for 450 degrees
- Cut the top of the bell peppers, deseed and core it
- Brush the bell peppers with olive oil
- Place the bell peppers on a baking tray and put them in the oven
- Allow them to cook for about 15 minutes and allow them to cool afterwards
- While the bell pepper is in the oven, prepare the stuffing.
- In a medium pan, add the oil and put the heat at medium
- Add the cumin seeds, crushed garlic and Thai chilies
- Wait for them to brown
- Add the onions, corn and peas.
- Add the salt and pepper
- When the onions have caramelized, add the cooked soba noodles
- Add the Cajun powder
- Add the fennel seeds and cook on medium heat for about five minutes
- Make sure the bell peppers are not too hot to touch
- Stuff the bell peppers with the stuffing
- Place the stuffed bell peppers on a baking pan top with cheese
- Place the bell peppers in the oven and broil for about 10 minutes or until the cheese has crusted.
- Remove from oven and allow them to cool for a few minutes before serving.
- Garnish with coriander and orange zest