Picadillo is a traditional Spanish-Filipino dish made of ground beef, potatoes, chayote, tomatoes, and green olives. This dish can be presented beautifully with the vibrant colors coming from the bell peppers, cilantro, lime wedges, and the picadillo itself.
When I was growing up, this used to be one of my mom's staples for dinner. She would make this Filipino-style dish with ground beef and potatoes as the base. I remember it being very heavy because of the meat and rice--tons and tons of rice because us Filipinos love our carbs--but I put a vegan twist to it! This vegan picadillo stuffed bell peppers recipe is light on the stomach and pretty spicy, so be warned!
Each serving has 7 g dietary fiber/ 40 g carbs/ 8 g protein/ 6 g fat/ 234 kcals
YIELDS
3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup quinoa, uncooked
- 3 bell peppers, red/orange/yellow, cut in half
- 1/2 cup white onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1/2 cup green lentils, uncooked
- 1 1/2 cup water
- 2 teaspoon ground cumin
- 1 teaspoon paprika
- 1/8 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 (14.5 oz) can diced tomatoes fire roasted (Muir Glen brand)
- 1/4 cup currants or raisins
- 1/4 cup cilantro, chopped
- lime wedges
- 1/4 teaspoon ground cinnamon
- 1/3 cup green pimento olives
Directions
1. In a small pot, cook the quinoa and 1 1/4 cup water for about 15 - 20 minutes or until all liquid is absorbed. Fluff with fork. Cover and set aside.
2. Combine lentils and 1 1/2 cup of water in a medium saucepan and place over medium-high heat. Bring to a boil and lower heat. Allow to simmer until lentils are almost done, about 20 minutes. Remove from heat and drain any excess water with strainer.
3. Set lentils to the side covered and then coat the bottom of the medium saucepan with 1 tablespoon olive oil and place over medium heat. Add garlic, onion and bell pepper. Sauté about 5 minutes, until softened.
4. Mix in the cooked lentils, tomatoes, cumin, cloves, black pepper, cinnamon and simmer for 20 min over medium heat, stirring occasionally. Once finished, mix in the currants and cilantro.
5. Heat oven to 400°F, cut the 3 bell peppers in half and remove the seeds and stems. Place on baking sheet and roast for about 10 minutes.
6. Scoop in 1/4 cup of cooked quinoa and then 1/4 cup of the picadillo into each bell pepper. Top with lime juice and green olives. Serve and enjoy!
2. Combine lentils and 1 1/2 cup of water in a medium saucepan and place over medium-high heat. Bring to a boil and lower heat. Allow to simmer until lentils are almost done, about 20 minutes. Remove from heat and drain any excess water with strainer.
3. Set lentils to the side covered and then coat the bottom of the medium saucepan with 1 tablespoon olive oil and place over medium heat. Add garlic, onion and bell pepper. Sauté about 5 minutes, until softened.
4. Mix in the cooked lentils, tomatoes, cumin, cloves, black pepper, cinnamon and simmer for 20 min over medium heat, stirring occasionally. Once finished, mix in the currants and cilantro.
5. Heat oven to 400°F, cut the 3 bell peppers in half and remove the seeds and stems. Place on baking sheet and roast for about 10 minutes.
6. Scoop in 1/4 cup of cooked quinoa and then 1/4 cup of the picadillo into each bell pepper. Top with lime juice and green olives. Serve and enjoy!
Also by Jessie: Raw Vegan Chocolate Almond Cookies
Related: Vegan Bell Pepper Burrito Bowl
Vegan Tempeh with Stuffed Totmato and Kale
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Photos: Jessie Brown
