Ingredientes

• 4 large bell peppers (assorted colors)
• 400g lean ground lamb
• 100g quinoa, uncooked
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 400g canned chopped tomatoes
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried rosemary
• Salt and black pepper to taste
• Fresh parsley, for garnish
• 1 lemon, cut into wedges for serving

Instrucciones

1. 1.Preheat your oven to 200°C (180°C fan). Slice the tops off the bell peppers and carefully remove the seeds and white membranes. Arrange them upright in a baking dish.
2. 2.Rinse the quinoa under cold water. Cook according to package directions, typically by simmering 100g of quinoa in 200ml of water for about 15 minutes until the water is absorbed.
3. 3.While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until soft. Add the minced garlic and cook for one more minute until fragrant.
4. 4.Add the ground lamb to the skillet. Cook, breaking it apart with a spoon, until it is browned all over. Drain off any excess fat.
5. 5.Stir in the diced zucchini, canned tomatoes, oregano, and rosemary. Season with salt and pepper. Let the mixture simmer for 5-7 minutes until the sauce thickens slightly.
6. 6.Remove the skillet from the heat and stir in the cooked quinoa until everything is well combined.
7. 7.Carefully spoon the lamb and quinoa mixture into each hollowed-out bell pepper, packing it down gently.
8. 8.Pour about 120ml of water into the bottom of the baking dish to create steam. Cover the dish with foil and bake for 25 minutes.
9. 9.Remove the foil and continue to bake for another 10-15 minutes, or until the peppers are tender.
10. 10.Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Información nutricional

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