This is surprisingly good. Was looking for something different to do with peppers, as the garden is overflowing with them right now. I'm not generally a fan of fennel (or anything licorice flavored) so I questioned whether it was a good idea, but couldn't figure out what to substitute for it, so just went ahead and made it with the fennel. Turned out to not be overpowering, and the lemon and creme fresh really balance it. A bit fiddly with the pot for pasta, the skillet for saute, the sheet pan for broiling, plus the final baking dish, which is the only reason I'm only giving it four stars. Husband also loved it.