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Home » Savoury Gluten Free Recipes » Light Meals, Soups & Sides » Poblanos – baked with a stuffing of Puy Lentils, Vegetables & Cheese

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Poblanos – baked with a stuffing of Puy Lentils, Vegetables & Cheese

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We’ve had a bumper harvest this year with a whole range of garden and greenhouse veg. I don’t count myself as a major gardener……… more of a dabbler……… but I find it amazing that with so little skill and equally small amounts of effort, you can successfully grow your own food.

I have grown chillies abundantly before, mainly buying small plants from the local garden centre of common varieties. This year however, I decided to grow a wider selection from seed which I bought on line through the South Devon Chilli Farm. If you like chillies, check out their site. It has a wonderful specialist selection of everything from chilli seeds to plants to produce, which can be posted to your home.

My harvested haul has been both very abundant and very colourful………. The beautiful long thin red ‘Ring of Fire’, which gives a powerful, earthy heat; the almost as hot small ‘Peruvian Purple’; the contrasting (but still hot), slightly sweeter yellow ‘Bulgarian Carrot’; a milder pretty round ‘Cherry Bomb’ variety; and the larger, mild Poblano. I am still picking enough to be both giving away the surplus and drying them to spice up the winter months and beyond!

A few weeks back, I lightly roasted the Cherry Bombs and stuffed some of them with goats cheese and a little basil. You can find the recipe posted here. The contrast of the cold, cream-cheese filling against the cautious heat of the chilli made for a perfect hors d’oeuvres or lunch salad.

The milder Poblano is a variety that I have been wanting to grow for years. I love that it is a perfect pepper for stuffing, but with a mild chilli back-kick, it warms the throat and livens the taste buds.

The Poblanos here are stuffed with a delicious combination of Puy lentils, vegetables, herbs and cheese, cooked in a base of rich roasted cherry tomatoes (also home grown) and topped with crispy parmesan gluten free breadcrumbs.

Sadly, the photos don’t do them justice. It was piddling down and getting dark outside when I made them. Whilst this added impact to the comforting warmth they exuded, it completely screwed up the opportunity to photograph them in any way which did them justice…….. so you’ll have to take my word for it……… they were really very very good indeed!

I am sharing my stuffed Poblanos with a handful of food challenges this month :

Simple & in Season……… I think my third entry this month…… Sorry Ren! There is still so much abundant fruit and veg to harvest at this time of the year…….. Nip over to Renbehan.com to check out all the amazing things that people have been cooking up this month.

The Poblanos and onions in this dish are straight out of the garden and the purple and yellow carrots were locally sourced from a nearby farm shop.

Poblanos – baked with a stuffing of Puy Lentils, Vegetables & Cheese

Ingredients

400g (approx) cherry tomatoes – roasted as in this post (but without the balsamic vinegar)
10 to 12 Poblano chilli peppers
170g Puy Lentils
vegetable stock (either cube, bouillon or fresh)
olive oil for frying
½ stick celery – chopped into small pieces
2 medium carrots (I used 1x purple & 1x yellow) – chopped into tiny cubes
1 medium onion – chopped
2 large cloves garlic – crushed
salt & pepper to taste
large handful of chopped fresh coriander
large handful of chopped fresh parsley
dash GF shoyu (soy) sauce
250g grated mozzarella cheese
100g grated parmesan cheese (or vegetarian alternative)
GF breadcrumbs (made by gently drying a GF bread roll in the oven and then grinding into crumbs)

Method 

  1. Prepare your tomatoes by cutting in half and roasting as in this post (but without the balsamic vinegar)
  2. Prepare the peppers by cutting in half lengthways and deseeding.
  3. Simmer the lentils in vegetable stock (as per instructions on the packet), for 20 minutes (you want to stop cooking before they go mushy). Then drain immediately and set aside.
  4. In a little olive oil, gently sauté the chopped celery, carrots, onion and garlic until soft.
  5. Add the roasted tomatoes and stir thoroughly, continuing to simmer for 3 to 4 minutes.
  6. Season with salt and pepper and add the chopped herbs and a dash of GF shoyu (soy) sauce to taste.
  7. Add the lentils and stir through thoroughly, then remove from the heat.
  8. Pre-heat the oven to 180 C/350 F/Gas 4.
  9. Use the lentil-veg mixture to stuff the peppers and carefully pack into a roasting tin, stuffing side up.
  10. Cover the dish in foil and bake for 25 minutes.
  11. Remove from the oven and sprinkle with a layer of mozzarella and parmesan cheese and a handful of breadcrumbs.
  12. Place back in the oven and bake for a further 15 minutes uncovered until golden brown.
  13. Enjoy!
Gluten Free Alchemist © 2013-14 unless otherwise indicated
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This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

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Reader Interactions

Comments

  1. Elizabeth says

    07/11/2014 at 12:12 pm

    I've never heard of poblanos before – they sound intriguing, as does your hearty and filling stuffing! Thank you for sharing with Shop Local

    Reply
    • Kate Glutenfreealchemist says

      09/11/2014 at 7:33 pm

      You're welcome Elizabeth. They are really tasty…… sort of peppers with a kick! If you ever see any, definitely give them a try…….

      Reply
  2. Choclette Blogger says

    02/11/2014 at 6:44 am

    This sounds utterly delicious. Your chilli haul looks fantastic, so many shapes, colours and levels of heat and flavour. Poblanos sound perfect for stuffing. We don't have a greenhouse or any indoor space, so grow rocoto chillies which can (in a good year) ripen outside. They are quite hot. One year I decided to stuff some with cheese and roast for We Should Cocoa BIG MISTAKE, we nearly killed ourselves trying to eat them. They are great chillies though and make fantastic chilli sauce. Also good for freezing so I always have fresh (frozen) chillies to hand.

    Oh and the Devon Chilli Farm do some rather interesting chilli chocolate bars too.

    Reply
    • Kate Glutenfreealchemist says

      02/11/2014 at 8:46 pm

      Thanks Choclette. I feel very blessed with my chillies this year! I've never tried freezing any….. no idea why…… but I saw a load more ready for picking in the greenhouse earlier….. Do you freeze them raw? I'll check out the DCF Chocolate bars!

      Reply
  3. Alida says

    31/10/2014 at 5:12 pm

    I really fancy this recipe. A delicious way of enjoying these chillies. I have never heard of that Devon's chilly farm but I will take a look! I love chillies. They can lift almost any dish! Very nice recipe.

    Reply
    • Kate Glutenfreealchemist says

      01/11/2014 at 8:29 pm

      Thanks Alida. I am really impressed with the Devon Chilli Farm….. absolutely check them out!

      Reply
  4. Katie says

    31/10/2014 at 7:01 am

    These sound delicious and very mexican. I'd love to try some. What a great variety of textures and flavours. I imagine some are slightly hotter than others which would be fun to eat

    Reply
    • Kate Glutenfreealchemist says

      01/11/2014 at 8:28 pm

      Thanks Katie. The textures were quite unique. The cubes of carrot were really interesting……. a completely different bite to usual sliced or lengths.

      Reply
  5. Lucy Parissi says

    30/10/2014 at 6:59 pm

    Oh yum!! I am very impressed with your homegrown crop and puy lentils sound like an excellent filling. I am so totally making this. Just have to find the right peppers…
    Thanks for linking to #CookBlogShare always a pleasure seeing your recipes

    Reply
    • Kate Glutenfreealchemist says

      01/11/2014 at 8:25 pm

      Thanks Lucy. It was really flavoursome. Definitely give it a go!

      Reply

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Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
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