Lentil and Eggplant Stuffed Pablano Peppers

This is what I made for dinner last night.  I just made it up as I was going but it came out pretty well so I will try and recreate it here with approximate amounts.  This is a vegetarian dish but not vegan because it includes cheese.  I’m sure that it wouldn’t be all that hard to add some meat to it if you felt that there was a need for the flesh of a prior animal (I would recommend something like ground lamb).


  • about 1 cup lentils cooked (I used just plain brown lentils but I am sure any kind will do)
  • 1 good sized eggplant peeled and chopped finely
  • 3 or 4 good sized pablano peppers cut in half
  • 3 cloves garlic chopped finely
  • about a quarter cup chopped red onion
  • 2 celery sticks chopped finely
  • 1 fresh jalapeño with seeds removed chopped finely
  • 1 medium sized can crushed tomatoes
  • about 1.5 cups shredded cheddar cheese
  • about 1.5 tablespoons of curry powder (possibly a little more depending on preference)
  • about 1 tablespoon ground cumin
  • about 1 tablespoon chili powder
  • salt and pepper
  • olive oil
  • Tabasco sauce


  1. Cook lentils to desired softness season with a little salt and pepper and a drop or two of Tabasco sauce.
  2. In a large fry pan with olive oil sauté garlic, onion, celery, and jalapeño on medium heat until slightly softened (and smelling mighty good)
  3. Add eggplant, crushed tomatoes, cooked lentils and curry, cumin, and chili powder (the seasoning amounts are really guessed here you’ll have to taste for yourself to get the right amount) to frying pan.  Stir all together well so that everything get seasoning.  Also add a few more drops of Tabasco sauce and a little more salt and pepper.  Turn heat up to medium high, cover, and let simmer for a good ten minutes or so. Note: When I cooked the lentils not all the water had boiled off in the process which I found to be okay when adding the lentils in this step as it gave a little extra moisture to the mixture.
  4. After this has cooked for awhile it should be cooking down.  Add about a half a cup of the shredded cheddar cheese and mix it in well.
  5. Preheat oven to bake at 350 degrees.  Grease a baking dish (you know, like what you make lasagna in).  Fill Pablano halves with the above concoction and place them in the dish.  You will probably have some filling left over depending on the size of the pablanos, just add this on top of the filled peppers.  Top all of this with remaining cheese (I also added some sliced tomatoes on top but that was mostly for decoration).
  6. Bake in oven for about 20-25 minutes or until cheese is starting to crisp and the peppers are looking pretty cooked.  Let cool for a bit and then serve.  I recommend adding either a little sour cream or plain yogurt on top.

I wish I had remembered to take a picture of this last night so you could see how it turned out.  Oh well, I’ll just have to cook it again.

~ by Nathaniel on June 18, 2008.

One Response to “Lentil and Eggplant Stuffed Pablano Peppers”

  1. It was really good. It might be worth buying some small boat-shaped oven-safe serving bowls. That way you could cook each pepper in it’s own little dish and really jazz up the presentation.

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