Lentil Chili Stuffed Zucchini and Piperade Peppers

The incredibly cute, round, baby zucchinis are in the market.  These are the very tiny ones as opposed to the softball size.  During the same foray, I saw some long, green poivrons (bell peppers) that I was unfamiliar with and decided to try a couple.  I grabbed a few heirloom tomatoes on the way out.  All of you gardeners must be pretty thrilled with Spring; I am.

I decided to stuff the peppers with my leftover piperade http://atomic-temporary-17826715.wpcomstaging.com/2012/04/06/rachel-khoos-omelette-souffle-with-basque-piperade/ and instead of cooking lentils, I used a can that our son had dropped off at the house when he left his Paris apartment.  Happy Frugal?  It’s time to “vide Frigidaire” anyway because things are piling up.

Green is such an appetizing color!

Lentil Chili Stuffed Zucchini and Piperade Peppers

3/4-1 lb ground veal

2 tbsp olive oil

1 onion, chopped

3 garlic cloves, chopped

1 yellow bell pepper, diced

1 tbsp chili powder

1 tsp piment d’espelette

1 tsp ground cumin

1 tsp oregano

1 tsp thyme

1 tsp salt

1/2 tsp pepper

2 large heirloom tomatoes, coarsely chopped

1 can lentils or 2 cups of cooked lentils

2 long, sweet peppers, blanched for 5 minutes

Home made piperade, chopped  http://atomic-temporary-17826715.wpcomstaging.com/2012/04/06/rachel-khoos-omelette-souffle-with-basque-piperade/

Parmesan cheese

4-8 baby round zucchinis

Brown the veal in 1 tbsp of the olive oil until the pink is gone.  Remove from the pan and set aside.  Add the other 1 tbsp of olive oil and cook the onion and garlic until the onion is soft.  Add the bell pepper and cook for 1 minute.  Add the chili powder, piment, cumin, oregano, thyme, salt and pepper, then cook for about 2 minutes.  Add the tomatoes, lentils and reserved veal, bring to a boil and simmer for 30 minutes.

Cut open the sweet peppers on one side, remove seeds, stuff with the piperade and sprinkle the cheese on top.  Cut the tops off the zucchini and reserve, then scoop out the pulp and stuff with the chili.

Put a little of the chili on the bottom of a baking dish and put the peppers and zucchini, tops on, in the dish.     Bake in a 375 F oven for 35 minutes.

Beverage suggestion:  Cold hard cider

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes, Recipes, Vegetables and tagged , , , , , , , , . Bookmark the permalink.

38 Responses to Lentil Chili Stuffed Zucchini and Piperade Peppers

  1. Nice photos 🙂

  2. This just looks delish

  3. Too cute. But you’d need to have this adorable small zucchinis.

  4. Tessa says:

    I love the idea of using lentils in chili! I also like the small zucchinis. I think I will put one of those plants in my little garden late next month.

  5. Most excellent use of those little zucchinis! I’ve seen stuffed peppers but these are so much cuter!! Your photos are so bright and cheery and just shout-out spring!!

  6. Love the look of the round courgettes.

  7. Shira says:

    These look oh so fabulous! The round zucchinis are adorable!

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  9. Mad Dog says:

    Beautiful and they sound delicious too!

  10. I am happy, Rosemary! You’re learning! Haha. This looks awesome. I’ve never seen a baby zucchini, so I was a little confused at first :D.

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  12. Those round little zucchini look so cute and delicious!

    And thank you for continuing to call it zucchini, not courgette, and for spelling chili with one “l”.

    American English solidarity now!

    • Chilli is a hot pepper. Chili is an American, Southwestern stew with beans or not. All informed Americans know that 🙂 Using courgette instead of zucchini is just a way to let everyone know that you have frequented French restaurants. LOL

  13. Assia says:

    Another delicious and inspiring recipe! Thank you for sharing!

  14. very good recipe…is it possible you could limit reprints to just the recipe so I don’t get 6 pages of comments when I print out the recipe? Thanks

  15. Assia says:

    Hi, Rosemary! Fantastic food and pictures, as always! I admire your work and enjoy your blog, and I’ve nominated you for the Versatile Blogger award.
    My best wishes!

  16. Spoon Feast says:

    We don’t see them too often, usually the long zucchini are what is in the markets here (NC, USA) These look fantastic. I love the produce found in French markets. Those tomatoes! Again, you are lucky to be able to live there. I wish for such an opportunity.

  17. That last picture is priceless. So is the recipe!

  18. rsmacaalay says:

    I so love your presentation! Looks like it came from a magazine cover. Amazing work!

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