These Mediterranean Lamb & Quinoa Stuffed Peppers bring the warmth of the Mediterranean coast right to your dinner table. Each colorful pepper is filled with a savory blend of seasoned lamb, hearty quinoa, and herbs that bloom beautifully in the oven.

Whether you’re cooking for a weeknight dinner or entertaining guests, this dish offers a wholesome, gluten-free option that looks as impressive as it tastes. The combination of protein, fiber, and fresh herbs makes it both nourishing and satisfying.

Let’s dive into this recipe that’s as vibrant as a summer sunset and as comforting as a home-cooked meal.

Ingredients

• 4 large bell peppers (assorted colors)
• 500g ground lamb
• 100g uncooked quinoa
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 400g canned chopped tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper to taste
• 50g fresh parsley, chopped for garnish

Instructions

1. Preheat your oven to 200°C (400°F). Rinse the quinoa thoroughly under cold water. In a small pot, combine the 100g of quinoa with 200ml of water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
2. While the quinoa cooks, prepare the peppers. Slice them in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a baking dish.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Add the ground lamb to the skillet. Cook, breaking it up with a spoon, for 5–7 minutes until browned. Drain off any excess fat.
5. Stir the chopped tomatoes, cooked quinoa, dried oregano, and dried thyme into the skillet with the lamb. Season with salt and pepper to taste and mix well to combine.
6. Carefully spoon the lamb and quinoa mixture evenly into the bell pepper halves. Pour about 100ml of water into the bottom of the baking dish to prevent sticking and help steam the peppers.
7. Bake for 30–35 minutes, or until the peppers are tender and the filling is heated through. Garnish with fresh parsley before serving.

Tips & Substitutions

• Make it vegetarian: Replace lamb with lentils or chickpeas for a plant-based protein boost.
• Add cheese: Sprinkle some crumbled feta or shredded mozzarella on top before baking for a creamy finish.
• Prep ahead: Cook the filling a day in advance and refrigerate. Stuff and bake when ready to serve.

Nutrition

This recipe makes a hearty meal for four. Approximate total nutrition:

• Calories: 2040 (about 510 per serving)
• Fat: 85g
• Carbohydrates: 145g
• Fiber: 35g
• Protein: 125g