Jackfruit Stuffed Bell Pepper (vg, Gf) Recipe

Prepare peppers

Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Lightly rub the outside and inner cavity of each pepper with 2 tbs olive oil, and season the inside with 1 tsp salt and 1 tsp black pepper. Place peppers upright in a baking dish just large enough to hold them; if they wobble, trim a tiny bit from the bottom to make them stand.

Prepare jackfruit

Drain and rinse the canned jackfruit. Using your hands or two forks, pull the jackfruit into bite-sized shreds, removing any tough core pieces. Pat lightly dry with paper towel.

Sauté aromatics and vegetables

Heat 2 tbs olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt; sweat until translucent, about 5 minutes. Add the minced garlic, diced eggplant and sliced celery; cook, stirring occasionally, until the eggplant is softened and beginning to brown, 7–8 minutes.

Cook jackfruit

Add the shredded jackfruit to the skillet and cook 4–5 minutes to warm through and allow edges to brown slightly.

Build caponata flavors

Stir in 1 tbs tomato paste and cook 1 minute. Add 1 cup crushed tomatoes, 1 tbs red wine vinegar, 2 tsp capers, 1 tbs chopped green olives and 1 tsp brown sugar. Stir to combine, reduce heat to low, and simmer gently, uncovered, 8–10 minutes until mixture thickens and flavors meld. Taste and season with 1 tsp salt and 1 tsp black pepper. Stir in 2 tbs chopped fresh basil off heat.

Cook lentils

Place 1 cup rinsed black beluga lentils and 2.5 cups water or vegetable broth and 1 bay leaf in a medium saucepan. Bring to a boil, then reduce to a simmer, partially cover and cook until lentils are tender but hold shape, 20–25 minutes. Check for doneness at 18 minutes. If liquid is absorbed before lentils are tender, add a few tablespoons of hot water.

Season lentils

When lentils are cooked, discard the bay leaf, drain any excess liquid, and stir in 0.75 tsp salt, 0.5 tsp black pepper, 1 tsp lemon zest and 2 tbs chopped parsley. Keep warm.

Combine filling

In a bowl, fold together the prepared jackfruit caponata and the seasoned black beluga lentils until evenly distributed. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired.

Fill peppers and bake

Spoon the jackfruit-lentil mixture into each prepared bell pepper, filling to just below the rim. If using pine nuts or toasted almonds, sprinkle about 1/2 tbs into each pepper or distribute evenly on top. Cover the baking dish loosely with foil and bake in the preheated oven 25 minutes. Remove foil and bake an additional 10 minutes to lightly brown the tops and ensure peppers are tender. Total bake time ~35 minutes.

Pan-fry shishitos

While peppers bake, heat a small skillet over high heat until very hot. Add 1 tsp sesame or neutral oil and the shishito peppers. Toss frequently until blistered and charred in spots, 3–5 minutes. Remove from heat and toss with 1 tsp soy sauce/tamari and 1 tsp toasted sesame seeds. Keep warm.

When stuffed peppers are done, remove from oven and let rest 5 minutes. Arrange two peppers per plate (or one for larger portions). Spoon any pan juices over peppers, place 3–4 blistered shishito peppers alongside, and garnish with reserved basil leaves, a drizzle of 1 tbs extra-virgin olive oil, and a light squeeze of 1 tsp fresh lemon juice. Serve warm.