Braised Fennel With Peppers and Olives

• 2 medium-sized fennel bulbs (about 1 1/4 pounds)
• 2 medium-sized red bell peppers
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1/2 cup pitted black French, Italian or Greek olives

1. Remove stalks and any browned outer layers of the fennel and cut each bulb into quarters lengthwise.
2. Cut off and discard core from each piece.
3. Holding the layers together, cut each fennel piece into one-quarter-inch slices lengthwise, to obtain long strips.
4. Cut peppers in half lengthwise and remove core and ribs.
5. Cut in half crosswise and cut each quarter into lengthwise strips about one-quarter inch wide.
6. Heat olive oil in a large skillet over low heat.
7. Add fennel and salt and pepper to taste.
8. Stir well.
9. Cover and cook, stirring occasionally, for 15 minutes.
10. Add peppers.
11. Cover and continue cooking about 10 minutes or until the vegetables are tender.
12. Taste and adjust seasonings but be cautious with the salt because the olives will add some saltiness.
13. Transfer fennel and peppers to a platter, top with olives and serve.

fennel, red bell peppers, extravirgin olive oil, salt, black

Taken from cooking.nytimes.com/recipes/6325 (may not work)