Get ready to transform your dinner table with a mouthwatering vegan twist on a classic Cuban favorite! These Vegan Picadillo Stuffed Peppers are not just a meal, they're a flavor explosion that will make you forget you're eating a plant-based dish. Imagine vibrant bell peppers bursting with savory lentils, sweet raisins, and briny olives - a perfect harmony of textures and tastes that will transport your taste buds straight to the streets of Havana. Whether you're a committed vegan, a curious foodie, or simply looking to shake up your weeknight dinner routine, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Cuban
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup lentils, cooked
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup raisins
- 1/2 cup olives, sliced
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
- Wash the bell peppers and carefully cut them in half lengthwise. Remove the seeds and membranes, creating a boat-like shape for stuffing.
- In a large skillet, sauté the diced onions over medium heat until they become translucent and slightly golden, about 4-5 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds, stirring to prevent burning.
- Stir in the cooked lentils, tomato paste, cumin, salt, and pepper. Mix thoroughly to combine all ingredients.
- Add sliced olives and raisins to the lentil mixture, stirring gently to distribute evenly.
- Spoon the lentil picadillo mixture into each pepper half, pressing gently to fill completely.
- Arrange the stuffed peppers in the prepared baking dish, ensuring they sit snugly and upright.
- Cover the baking dish with aluminum foil and bake for 30-35 minutes.
- Remove the foil for the last 5-10 minutes of baking to allow the pepper edges to slightly crisp and brown.
- Remove from oven and let cool for 5 minutes before serving. Optionally, garnish with fresh herbs like cilantro or parsley.
Tips
- Choose bell peppers that are firm and have a flat bottom to help them stand upright in the baking dish.
- For extra flavor, toast your cumin in the skillet for 30 seconds before adding other ingredients to enhance its nutty profile.
- If you prefer a bit of heat, add a pinch of red pepper flakes or diced jalapeños to the lentil mixture.
- Make sure to drain and rinse your cooked lentils thoroughly to prevent excess moisture.
- For a protein boost, consider adding some chopped walnuts or pine nuts to the picadillo mixture.
- If you want a crispy top, sprinkle some nutritional yeast or breadcrumbs over the peppers before the final baking stage.
- These stuffed peppers can be prepared in advance and refrigerated - just add an extra 10 minutes to the baking time if cooking from cold.
- Leftovers can be stored in an airtight container for up to 3 days and taste great reheated!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 12g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
