Lentil Chile Relleno – Lentils.org

Lentil Chile Relleno

  By lentilsorg  ,

May 14, 2019

.0 0
  • Prep: 20 Minutes
  • Cook: 20 Minutes

  • 20 Minutes

    20 Minutes

    40 Minutes

  • Yields: 10
Full-screen

Directions

  1. In a large skillet, add oil over medium to high heat. Add beef and brown. Add paprika, cayenne, cumin, lentils, and cheese, folding thoroughly until cheese starts to melt slightly.
  2. Divide stuffing equally between the 10 peppers and close the opening with a tooth pick.
  3. Prepare a dry-wet-dry dredge set up to batter and fry the stuffed peppers, using eggs and flour.
  4. Fry peppers for 2 minutes per side, or until golden in 375°F (190°C) oil.
  5. Remove toothpicks. To serve, pat dry any excess oil and place in a ramekin or shallow bowl with ½ cup (125 mL) salsa underneath.

Ingredients

1.5 lb (750 g) ground beef

2 Tbsp (30 mL) smoked paprika

1 Tbsp (15 mL) cayenne

2 Tbsp (30 mL) cumin

3 cups (750 mL) green lentils, cooked

1 cup (250 mL) Mexican cheese blend, shredded

10 poblano peppers, fire roasted, peeled, seeded

6 eggs

4 cups (1 L) all-purpose flour

2 Tbsp (30 mL) canola oil

6 cups (1.5 L) salsa

close full screen
00:00

Nutrition Facts

Serving Size1 stuffed pepper
Calories580
Sodium750 mg
Potassium1064 mg
Protein32 g
Cholesterol170 mg
Sugar5 g
Total Fat23 g
Saturated Fat8 g
Total Carbohydrates62 g
Dietary Fiber8 g