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
Nice photos 🙂
Thank you Bear. When I visited your site, I thought, at first you were a chef. Fantastic blog!
I have worked in some restaurants but I must accept it’s not my cup of tea. I studied cuisine and after practising few years I decided to start teaching and doing my own version of recipes 🙂
Looks good.
This just looks delish
Thank you Sus.
Too cute. But you’d need to have this adorable small zucchinis.
You don’t get them in the markets?
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.
They are so cute! And the larger ones can be filled with dip for shrimp or vegetables.
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!!
Thank you Smidge.
Love the look of the round courgettes.
I’m keeping an eye out for those round, baby eggplants!
These look oh so fabulous! The round zucchinis are adorable!
Thank you Shira. I am always so pleased to see them in the market.
Pingback: TIME FOR LUNCH | theflyingcameldotorg
Beautiful and they sound delicious too!
Thank you Mad Dog. I really liked how my “made up” chili complimented the zucchini.
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.
The first time I saw these was years ago in France. I don’t know about the UK but I imagine we have them in the U.S.
Pingback: What's for dinner?: 4 recipe ideas | MondoMom
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
Another delicious and inspiring recipe! Thank you for sharing!
You are welcome Assia.
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
Hi Dave. Sorry, but I don’t know what you are talking about. Just copy the recipe and paste.
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.
http://assiaskaleidoscope.wordpress.com/2012/04/13/the-love-doesnt-stop-here/
My best wishes!
Assia
Thank you Assia.
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.
Try looking in a Whole Foods type store if they have them in NC or some trendy type vegetable market
We are scheduled to get one in late summer, I can’t wait!
That last picture is priceless. So is the recipe!
Thank you Greg
I so love your presentation! Looks like it came from a magazine cover. Amazing work!
Thank you rs 🙂
Pingback: What's for dinner?: 4 recipe ideas | Engineer Mommy