Be sure to peel the peppers. You could also heat it under the grill until you can pull the shell off by hand. Then the vegetables would already be pre-cooked.
So put the peppers at an angle on a cutting board and cut the top lid with the stem about 1 cm wide and use it for another dish. Remove the inner workings with a small knife, place the fruit on the cut and use a larger knife to divide or quarter the folds, depending on how they have grown. In this way you get parts that can be peeled well, with almost no unevenness. A good peeler is useful for this work. Cut each peeled part again into the desired shapes, e.g. in cubes with an edge length of 3 cm and cook in a deep coated pan in the oil until firm to the bite. Mix in the ginger halfway through, turn again and again and at the end after approx. 6-8 minutes salt, pepper, add coriander and fennel seeds, remove from heat and deglaze with the balsamic vinegar.
The paprika vegetables go well with Mediterranean fish fillets such as sea bream, sea bass and red mullet. It is also suitable as an accompaniment to other fish and meat dishes.