Effective and simple, my favourite combination!
Red Peppers
Bulb Fennel
Passata
Ground Fennel Seeds & Gournd Cumin
Cut Fennel bulbs in wedges, blanch (immerse in boiling water for three minutes), leave to cool.
Cut peppers perfectly in half stalk and all, remove seeds and arrange in a dish cut side up. Then fill each pepper with a dollop of passata, lay two fennel wedges into the pepper to form a heart shape, drizzle with olive oil and sprinkle with the spices, (plenty of cumin!).
Bake for an hour at 160c or till soft and browning on the edges.