There’s something wonderfully comforting about stuffed peppers — they’re warm, colorful, and full of flavor. This Mediterranean-inspired version takes it up a notch with aromatic spices, tender ground lamb, and nutty quinoa for a balanced, satisfying meal.

It’s the kind of dish that brings a little sunshine to your dinner table, whether you’re cooking for family or entertaining guests. Each bite delivers a harmony of spices and fresh herbs that transport you straight to the Mediterranean coast.

Plus, this recipe is naturally dairy-free and packed with protein, fiber, and good fats — making it as nourishing as it is delicious.

Ingredients

• 4 large bell peppers (any color)
• 450g ground lamb
• 100g quinoa, rinsed
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 30ml olive oil
• 30g tomato paste
• 5g ground cumin
• 5g ground coriander
• 2g ground cinnamon
• 1 small bunch of fresh parsley, chopped
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 200°C (180°C fan). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
2. Cook the quinoa according to package directions (usually simmering 1 part quinoa in 2 parts water for 15 minutes until liquid is absorbed). Set aside.
3. While the quinoa cooks, heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 5–7 minutes until softened.
4. Add the minced garlic and cook for another minute until fragrant. Add the ground lamb, breaking it up with a spoon, and cook until browned all over. Drain any excess fat if necessary.
5. Stir in the tomato paste, ground cumin, coriander, and cinnamon. Cook for 2 minutes, stirring constantly. Season with salt and pepper.
6. Remove the pan from the heat. Stir in the cooked quinoa, half of the chopped parsley, and the lemon juice. Mix everything together until well combined.
7. Spoon the lamb and quinoa mixture evenly into the bell pepper halves. Pour about 120ml of water into the bottom of the baking dish to create steam.
8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the peppers are tender. Garnish with the remaining fresh parsley before serving.

Tips & Substitutions

• Make it lighter: Substitute ground lamb with lean ground turkey or chicken for a lower-fat option.
• Add veggies: Finely chopped spinach or zucchini can be stirred into the filling for extra nutrients.
• Meal prep: These stuffed peppers reheat beautifully — store leftovers in the fridge for up to 3 days.

Nutrition

Approximate total for the recipe:

• Calories: 2190 kcal
• Fat: 120g
• Carbohydrates: 114g
• Fiber: 22g
• Protein: 127g