Chiles Rellenos de Picadillo de Lentejas (Lentil Stuffed Poblanos)
Roasted poblanos packed with a sweet, savoury, spiced lentil picadillo and baked in tomato sauce, no batter needed.
- Time1 hr 10
- LevelMedium
- Costabout £1.29 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Put the poblanos on a tray and roast for 20 minutes, turning once, until the skins blister and blacken in places.
20 min - 2
Put the hot peppers in a bowl and cover tightly with a plate for 10 minutes. The steam loosens the skins.
10 min - 3
Meanwhile heat the oil in a pan and cook the onion, carrot and potato for 8 minutes. Add the garlic, cumin, cinnamon and oregano and stir for 1 minute.
9 min - 4
Add the lentils, tomato purée, raisins and half the tinned tomatoes. Simmer for 8 minutes until thick and almost dry, then add the salt and half the lime juice.
8 min - 5
Peel the poblanos gently, keeping the stalk on. Make a slit down one side and scoop out the seeds. Spoon in the lentil mixture.
- 6
Pour the rest of the tomatoes into a baking dish, nestle in the stuffed peppers with the slit side up, and cover with foil. Bake at 200°C (180°C fan) for 20 minutes.
20 min - 7
Finish with the rest of the lime juice and the coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.