Ingredients

• 450g lean ground lamb
• 4 large bell peppers (assorted colors)
• 100g quinoa, rinsed
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 400g can chopped tomatoes
• 30ml extra virgin olive oil
• 1 lemon, for juice and zest
• 15g fresh mint, chopped
• 15g fresh parsley, chopped
• 5g dried oregano
• 5g ground cumin
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 200°C. Cook the quinoa by simmering it in 200ml of water for about 15 minutes until the water is absorbed. Fluff with a fork and set aside.
2. While the quinoa cooks, slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a large baking dish.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Add the ground lamb to the skillet, breaking it apart with a spoon. Cook for 5-7 minutes until browned all over. Drain off any excess fat if desired.
5. Stir in the chopped tomatoes, dried oregano, and ground cumin. Season with salt and pepper. Bring the mixture to a simmer and let it cook for 5 minutes for the flavors to meld.
6. Remove the skillet from the heat. Fold in the cooked quinoa, chopped fresh mint, parsley, and the zest and juice of one lemon. Mix everything together until well combined.
7. Spoon the lamb and quinoa mixture evenly into the prepared bell pepper halves. Pour about 100ml of water into the bottom of the baking dish to help steam the peppers.
8. Bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender and the filling is heated through. Serve warm.

Tips & Substitutions

• Make it vegetarian: Substitute the lamb with lentils or chickpeas for a satisfying plant-based option.
• Use different grains: Swap quinoa for couscous or brown rice if you prefer a different texture.
• Add cheese: Top the peppers with crumbled feta or grated Parmesan before baking for an extra layer of flavor.

Nutrition

Approximate total calories: 2200

• Fat: 136g
• Carbohydrates: 120g
• Fiber: 28g
• Protein: 112g

These Mediterranean Lamb and Quinoa Stuffed Peppers are a celebration of color, freshness, and balance. Whether you’re cooking for family or hosting friends, they’re guaranteed to impress with their flavor and wholesome appeal. Give this recipe a try — then share your creation and let others taste the Mediterranean magic!