Make Ahead

Red Pepper Saute with Raisins and Fennel Seed

August 30, 2010
1 Ratings
  • Serves 4
Author 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 very quickly and easily and can be made ahead for a party since it only benefits from letting the flavors all sit together. - ChezSuzanne —TheWimpyVegetarian

Test Kitchen 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 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 —The Editors

What You'll Need
  • 3 large red peppers
  • 1 tablespoon orange juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon brown sugar
  • 2 teaspoons fennel seed
  • 1/3 cup dark raisins
  • 1 tablespoon balsamic vinegar
  • 1/4 cup feta or goat cheese (optional)
  1. 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.
  2. 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.
  3. Add the fennel seed and raisins. Cook another 3-4 minutes to lightly saute the fennel seed and plump up the raisins.
  4. 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.
Contest Entries

See what other Food52ers are saying.

  • Jennifer Ann
    Jennifer Ann
  • Oui, Chef
    Oui, Chef
  • aargersi
  • fiveandspice
  • Sagegreen

20 Reviews

Jennifer A. September 1, 2010
Another one for the recipe box!
TheWimpyVegetarian September 2, 2010
Thanks Jennifer Ann! I hope you like as much as we have!
Oui, C. September 1, 2010
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!
TheWimpyVegetarian September 2, 2010
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 September 1, 2010
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!!!
TheWimpyVegetarian September 1, 2010
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 August 31, 2010
Oooh! I absolutely can't wait to try this. Keeping my fingers crossed for more red peppers in my CSA share tomorrow!
TheWimpyVegetarian August 31, 2010
Thanks fiveandspice :-). Let me know what you think!
Sagegreen August 31, 2010
Yum! This is a great combination.
TheWimpyVegetarian August 31, 2010
Thanks Sagegreen! Let me know if you try it - would love to hear how it goes for you!
aargersi August 31, 2010
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 ....
TheWimpyVegetarian August 31, 2010
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 August 31, 2010
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!
TheWimpyVegetarian August 31, 2010
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 August 30, 2010
This sounds like one of those keepers that can really make a dish special by its addition.
TheWimpyVegetarian August 31, 2010
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!
drbabs August 30, 2010
I bet this is delicious--I love how the orange juice and raisins bring out the sweetness of the peppers.
TheWimpyVegetarian August 31, 2010
Thanks drbabs! I agree totally - you end up with a caramelizing quality which is balanced with the balsamic vinegar.
mrslarkin August 30, 2010
Yum! Goat cheese and red pepper are one of my favorite combos.
TheWimpyVegetarian August 30, 2010
Thanks mrslarking! Me too! I have an appetizer that I do with goat cheese and red peppers I'm hoping to have time to make, photo and post.