Lentil-Stuffed Piquillo Peppers - alive magazine
Small triangular-shaped piquillo peppers have a wonderfully smoky, sweet flavour. Native only to northern Spain, fresh ones are difficult to find.
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Cooking tools:
- Microplane
- Citrus press
- Tongs
- Pastry brush
- Mason jar
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Baking sheet
- Baking dish
- Stove
- Oven
- Plastic wrap
Ingredients
- 1 cup (250 mL) cooked lentils, preferably French green (du Puy) lentils
- 1 cup (250 mL) spinach, shredded
- 1/4 cup (60 mL) pitted black olives, coarsely chopped
- 1 lemon
- 2 Tbsp (30 mL) extra-virgin olive oil
- Sea salt
- ground black pepper
- 2 Tbsp (30 mL) Parmesan cheese, grated
- 1 Tbsp (15 mL) raisins, coarsely chopped
- 8 roasted piquillo peppers or 2 roasted red peppers, cut into quarters
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