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Vegetarian peruvian stuffed peppers

An easy to make vegetarian entree that's easy and delicious. Lentils spiced with rocoto aji pepper and flavored with the other traditional ingredients of the rocoto relleno to recreate an authentic version you can make at home.
Course Dinner, Lunch, Main Course
Cuisine Latin American, Peruvian
Keyword easy vegetarian recipe, lentils, peruvian cuisine, peruvian flavors, stuffed peppers
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 people
Calories 407kcal
Author Lyn Croyle

Ingredients

Filling

  • 1 T canola oil
  • ½ cup onions diced
  • 3 cloves garlic chopped
  • 1 T Aji panca paste
  • 1-2 tsp rocoto paste as desired
  • ½ tsp oregano dried
  • ½ tso cumin
  • 1 roma tomatoes chopped
  • 2 cups lentils cooked
  • 5 black olives chopped
  • 1 T raisins chopped
  • 1 T peanuts ground
  • 1 T parsley chopped
  • 1 hard boiled eggs chopped
  • Salt and Pepper to taste

To stuff peppers

  • 4 small red bell peppers
  • 1 egg
  • 1 cup unsweetened evaporated milk
  • ½ cup parmesan cheese

Instructions

  • Preheat the oven 350 degrees F.

To make the filling:

  • Heat 1 T canola. Add diced onions and garlic to pan and cook on medium heat until softened. Add aji panca paste and rocoto paste, cook for 2-3 minutes longer. Add chopped tomatoes, oregano and cumin cooking until the tomato is softened. Add the cooked lentils, peanuts, raisins and olives. Cook about 10 minutes allowing flavors to blend.
  • Remove from heat, stir in chopped egg and parsley. Taste and add salt and pepper if needed.

Stuffing and cooking peppers

  • Cut off the top of the pepper and set it aside, it will go back on top once filled. Scoop out the veins and seeds with a spoon.
  • Fill the peppers with the lentil mixture. Place them in a rectangular or square baking pan as tightly together as you can so they stay upright.
  • In a small bowl, beat, the evaporated milk with the egg and a bit of salt and pepper. Pour mixture over the peppers.
  • Top with parmesan cheese followed by the cap which you cut off in the beginning. Place in the oven and cook for 30 minutes. The peppers should be cooked and the filling hot, if not cook for additional time.

Nutrition

Calories: 407kcal | Carbohydrates: 43g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 389mg | Potassium: 992mg | Fiber: 12g | Sugar: 15g | Vitamin A: 4334IU | Vitamin C: 161mg | Calcium: 373mg | Iron: 5mg