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/
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