Jackfruit Stuffed Bell Pepper Recipe
Jackfruit Caponata, Black Beluga Lentils, Shishito Peppers
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Ingredients
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Jackfruit Caponata
Black Beluga Lentils
Shishito Pepper Garnish & Peppers to Stuff
Finishing & Assembly
Method
Jackfruit Caponata
- 1
- 2
Sauté vegetables
Heat 2 tbs olive oil in a large skillet over medium heat. Add the diced onion and celery and cook 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.
- 3
Cook eggplant and peppers
Add the diced eggplant and red bell pepper to the skillet. Cook 6–8 minutes, stirring occasionally, until eggplant is softened and beginning to brown. If the pan gets dry, add a splash of water or 1 tsp olive oil.
- 4
Add jackfruit and tomatoes
Stir in the shredded jackfruit and chopped tomatoes (or canned crushed). Cook 5 minutes until the jackfruit has warmed and absorbed some moisture and flavors.
- 5
Finish caponata flavors
Stir in capers, chopped olives, tomato paste, red wine vinegar, brown sugar, salt, and pepper. Reduce heat to low and simmer, uncovered, 8–10 minutes, stirring occasionally, until mixtures meld and liquids reduce. Taste and adjust salt, pepper or vinegar balance. Fold in chopped fresh basil off the heat.
Black Beluga Lentils
- 6
Cook lentils
Place rinsed lentils, vegetable stock (or water), and bay leaf in a medium saucepan. Bring to a gentle boil over high heat, then reduce to a simmer, partially covered. Cook 20–25 minutes until lentils are tender but hold shape. Remove bay leaf.
- 7
Finish lentils
Drain any excess liquid if necessary. Stir in 1 tsp olive oil, lemon zest, and 3/4 tsp salt. Keep warm and set aside.
Shishito Pepper Garnish & Peppers to Stuff
- 8
Prepare bell peppers
Preheat oven to 375°F (190°C). Trim the tops off the large bell peppers and remove seeds and membranes. If needed, level the bottoms slightly so they sit upright in a baking dish. Lightly brush the inside and outside with 1 tbs olive oil and sprinkle a pinch of sea salt inside each pepper.
- 9
Assembly & Bake
- 10
Combine filling
Gently fold the warm black beluga lentils into the jackfruit caponata in the skillet until evenly combined. Taste and adjust seasoning; the filling should be savory with a hint of tang and slight sweetness.
- 11
Stuff peppers
Spoon the jackfruit-lentil filling into each prepared bell pepper, packing lightly but leaving the top ~1/4 inch of space. Arrange the stuffed peppers upright in a lightly oiled baking dish. Sprinkle toasted pine nuts over the filling if using, and finish with a light dusting of vegan Parmesan or grated pecorino if desired.
- 12
- 13