A vibrant and hearty dish featuring savory ground lamb and earthy lentils baked inside sweet bell peppers. A complete, nutritious meal in one beautiful package.
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Zutaten
- 4 large bell peppers (assorted colors)
- 300g lean ground lamb
- 100g uncooked brown or green lentils
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 400g canned chopped tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt and black pepper to taste
- Fresh parsley, for garnish
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Anleitung
- 1.Preheat your oven to 200°C (180°C fan). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Cook the lentils according to package directions.
- 2.Heat 1 tbsp of olive oil in a large pan over medium heat. Sauté the chopped onion for 5-7 minutes until soft, then add the minced garlic and cook for 1 more minute until fragrant.
- 3.Add the ground lamb to the pan. Cook, breaking it up with a spoon, until it is browned all over. Drain off any excess fat from the pan.
- 4.Stir in the cooked lentils, canned chopped tomatoes, oregano, cumin, and cinnamon. Season with salt and pepper. Simmer the mixture for 5-10 minutes, allowing it to thicken.
- 5.Arrange the hollowed-out peppers in a baking dish. Brush the outsides with the remaining 1 tbsp of olive oil.
- 6.Spoon the lamb and lentil filling evenly into each pepper.
- 7.Pour about 100ml of water into the bottom of the baking dish to create steam and prevent sticking.
- 8.Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes until the peppers are tender.
- 9.Let the peppers rest for a few minutes before serving. Garnish with fresh chopped parsley.
Nährwertinformationen
Warum dieses Rezept
This recipe is a nutritious, complete meal, combining lean protein from lamb with fiber-rich lentils and antioxidant-packed bell peppers. It provides sustained energy, supports muscle health, and delivers essential vitamins and minerals.
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