Few dishes capture the heart of Mediterranean cuisine like stuffed bell peppers — colorful, aromatic, and deeply satisfying. This recipe brings together tender lamb mince, nutty quinoa, and a refreshing blend of herbs for a balanced and wholesome meal.

Each bite offers a harmony of textures: the juicy sweetness of roasted peppers, the savory depth of lamb, and the crunch of pine nuts. Finished with a creamy lemon-tahini drizzle, it’s a dish that feels both comforting and fresh.

Whether you’re entertaining guests or preparing a nourishing weeknight dinner, these stuffed peppers deliver elegance with ease.

Ingredients

• 4 large bell peppers (mixed colors)
• 400g lean lamb mince
• 100g quinoa
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 30g fresh parsley, chopped
• 15g fresh mint, chopped
• 30g pine nuts, toasted
• 2 tablespoons olive oil
• 60g tahini
• 1 lemon, juiced
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C. Cook the quinoa according to package directions. Meanwhile, cut the tops off the bell peppers, remove the seeds, and place them in a baking dish.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
3. Add the lean lamb mince to the skillet, breaking it apart with a spoon. Cook until browned, then drain any excess fat.
4. In a large bowl, combine the cooked lamb, cooked quinoa, chopped parsley, mint, and toasted pine nuts. Season generously with salt and pepper.
5. Stuff each bell pepper with the lamb and quinoa mixture. Pour about 125ml of water into the bottom of the baking dish to help steam the peppers.
6. 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.
7. While the peppers are baking, prepare the sauce. In a small bowl, whisk together the tahini, lemon juice, and a pinch of salt. Gradually add 60ml of water, whisking until smooth.
8. Serve the stuffed peppers hot, drizzled with the lemon-tahini sauce.

Tips & Substitutions

• Make it vegetarian: Replace lamb with cooked lentils or chickpeas for a hearty plant-based version.
• Add more veggies: Finely chopped zucchini or spinach can be mixed into the filling for extra nutrients.
• Meal prep friendly: These stuffed peppers reheat beautifully — store them in airtight containers for up to 3 days.

Nutrition

Total Calories: 2400 (serves 4–6)

• Fat: 160g
• Carbohydrates: 127g
• Fiber: 24g
• Protein: 108g