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
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.
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.
Add the fennel seed and raisins. Cook another 3-4 minutes to lightly saute the fennel seed and plump up the raisins.
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.