When you crave something hearty yet light, these Mediterranean Lamb and Quinoa Stuffed Bell Peppers deliver comfort and color in every bite. The tender lamb mingles with fluffy quinoa, fragrant herbs, and juicy tomatoes, all tucked neatly into sweet bell peppers for a gorgeous presentation.

This recipe brings together the best of Mediterranean flavors—bright, herbaceous, and satisfying—without any dairy. It's ideal for a family dinner or a make-ahead meal that reheats beautifully.

With just a few simple steps, you’ll have a balanced dish that’s rich in protein, fiber, and flavor. Let’s dive in!

Ingredients

• 500g lean minced lamb
• 100g quinoa, rinsed
• 4 large bell peppers (mixed colors)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 medium zucchini, finely diced
• 400g canned chopped tomatoes
• 2 tablespoons olive oil
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste
• 200ml water

Instructions

1. Preheat your oven to 200°C (180°C fan). Cut the bell peppers in half lengthwise and remove the seeds. Place them cut-side up in a large baking dish.
2. In a small pot, combine the rinsed quinoa with 200ml of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the minced lamb and cook until browned, breaking it up with a spoon. Drain any excess fat and set the lamb aside.
4. In the same skillet, add the remaining olive oil, chopped onion, garlic, and diced zucchini. Cook for 5–7 minutes until the vegetables have softened.
5. Return the lamb to the skillet. Stir in the cooked quinoa, chopped tomatoes, fresh mint, parsley, oregano, and lemon juice. Season to taste with salt and pepper and mix well.
6. Carefully spoon the lamb and quinoa mixture evenly into the bell pepper halves.
7. Pour about 1 cm of water into the bottom of the baking dish to help steam the peppers. Bake for 25–30 minutes, or until the peppers are tender and the filling is heated through.

Tips & Substitutions

• Make it vegetarian: Replace the lamb with cooked lentils or chickpeas for a plant-based twist.
• Switch the grain: Bulgur, couscous, or brown rice work beautifully in place of quinoa.
• Add a finishing touch: Sprinkle with toasted pine nuts or a drizzle of tahini before serving for extra texture and flavor.

Nutrition

Approximate total for the recipe (serves 4):

• Calories: 2080 total (~520 per serving)
• Fat: 108g
• Carbohydrates: 144g
• Fiber: 36g
• Protein: 132g