Ingrédients

• 4 large bell peppers (mixed colors)
• 400g ground lamb
• 150g quinoa, uncooked
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, finely diced
• 200g cherry tomatoes, halved
• 30ml olive oil
• 300ml water or vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 15g fresh mint, chopped
• 15g fresh parsley, chopped
• Juice of 1/2 lemon
• Salt and black pepper to taste

Instructions

1. 1.Preheat oven to 200°C. Cook the quinoa with 300ml of water or broth according to package directions. Once cooked, fluff with a fork and set aside.
2. 2.Cut the bell peppers in half lengthwise, removing seeds and membranes. Place them cut-side up in a large baking dish, drizzle with a little olive oil, and bake for 15 minutes to soften.
3. 3.While peppers bake, heat the remaining olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for 1 more minute.
4. 4.Add the ground lamb to the pan, breaking it up with a spoon, and cook until browned. Drain any excess fat if necessary.
5. 5.Stir in the diced zucchini, cumin, coriander, and paprika. Cook for 5-7 minutes until the zucchini is tender.
6. 6.Remove the pan from heat. Stir in the cooked quinoa, halved cherry tomatoes, chopped mint, parsley, and lemon juice. Season generously with salt and pepper.
7. 7.Carefully spoon the lamb and quinoa mixture into each of the pre-baked bell pepper halves.
8. 8.Pour about 120ml of water into the bottom of the baking dish to create steam. Bake for another 20-25 minutes, until the peppers are tender and the filling is heated through. Serve hot.

Informations nutritionnelles

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