Mediterranean Lamb & Quinoa Stuffed Peppers

Bring a taste of the Mediterranean to your dinner table with these vibrant, nutrient-packed stuffed peppers. Juicy bell peppers cradle a savory mix of lean ground lamb, fluffy quinoa, and sun-kissed vegetables seasoned with fragrant herbs.

Each bite delivers a satisfying balance of protein, fiber, and fresh garden flavor—perfect for a wholesome weeknight meal or an impressive weekend dinner. This dish not only looks beautiful on the plate but also fuels your body with heart-healthy ingredients.

Whether you're a fan of Mediterranean cuisine or simply looking to elevate your stuffed pepper game, this recipe promises an unforgettable combination of taste and nutrition.

Ingredients

• 4 large bell peppers (assorted colors)
• 250g lean ground lamb
• 150g quinoa
• 400ml low-sodium vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 200g cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• Black pepper to taste
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 200°C. Rinse the quinoa under cold water, then cook it with the vegetable broth according to package directions. Set aside.
2. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish, drizzle with 1 tablespoon of olive oil, and bake for 15 minutes to soften.
3. While the peppers bake, heat the remaining olive oil in a large pan over medium heat. Sauté the chopped onion until translucent, about 3–4 minutes.
4. Add the ground lamb and minced garlic to the pan. Cook until the lamb is browned, breaking it up with a spoon. Drain any excess fat.
5. Stir in the diced zucchini, oregano, and rosemary. Cook for 5 minutes until the zucchini is tender-crisp.
6. Remove the pan from the heat. Gently fold in the cooked quinoa and halved cherry tomatoes. Season with black pepper.
7. Spoon the lamb and quinoa mixture evenly into the pre-baked bell pepper halves.
8. Pour about 100ml of water into the bottom of the baking dish to create steam. Cover with foil and bake for 20–25 minutes, until the peppers are tender and the filling is hot.
9. Garnish with fresh parsley before serving. Enjoy this nutritious and flavorful meal.

Tips & Substitutions

• Make it vegetarian: Swap the lamb for crumbled feta and chickpeas for a delicious plant-based option.
• Boost the flavor: Add a squeeze of lemon juice or a sprinkle of feta cheese just before serving.
• Meal prep friendly: These stuffed peppers reheat beautifully—store leftovers in an airtight container for up to 3 days.

Nutrition

Approximate per serving:

• Calories: 410
• Fat: 20g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 20g

This Mediterranean Lamb & Quinoa Stuffed Peppers recipe is a feast for the eyes and the palate. Try it tonight, and don’t forget to share your creation with friends and family—because healthy eating should always be this delicious!