BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
3 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and freshly ground black pepper
2 small heads fennel (about 1 3/4 lbs. total)
6-8 red, yellow, and/or orange Bellafina peppers, stemmed, seeded, and slivered lengthwise
1. In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend. Add salt and pepper to taste.
2. Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp. and reserve. Cut heads in half lengthwise, then shave into paper-thin strips (see Notes) or cut into thin slivers.
3. In a bowl, combine fennel and bell peppers. Drizzle with dressing and mix gently to coat; cover and chill at least 1 hour and up to 1 day (see Notes). Just before serving, sprinkle with reserved fennel fronds.
Note: Nutritional analysis is per serving.
Adapted from Sunset, July 2007