Vegan Lentil-Stuffed Peppers (Chile Relleno de Picadillo)
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Ingredients
- 4 green peppers
- 200 g green lentils
- 300 g tomatoes
- 20 g raisins
- 1 onion
- 2 garlic cloves
- 300 ml vegetable stock
Nutrition (per serving)
- Calories
- 239 kcal
- Protein
- 15.2 g
- Carbohydrate
- 38.9 g
- of which sugars
- 11.7 g
- Fat
- 1.6 g
- of which saturates
- 0.4 g
- Fibre
- 8.8 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion and garlic cloves in a pan for 5 minutes, then add the green lentils, half the tomatoes and the vegetable stock.
- 2
Simmer for 20 minutes until the lentils are tender, then stir in the raisins.
- 3
Halve the green peppers lengthways, deseed and blanch in boiling water for 5 minutes, then drain.
- 4
Fill each pepper half with the lentil mixture.
- 5
Simmer the remaining tomatoes in a small pan for 8 minutes and spoon over the stuffed peppers to serve.
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