Ingredients

• 4 large bell peppers (mixed colors)
• 400g lean ground lamb
• 100g uncooked quinoa
• 250ml water or low-sodium vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 400g canned chopped tomatoes (no sugar added)
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 50g crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. 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. 2.Rinse the quinoa under cold water. In a small saucepan, bring the 250ml of water or broth to a boil, add the quinoa, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
3. 3.While the quinoa cooks, heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. 4.Add the ground lamb to the pan, breaking it up with a spoon. Cook until browned all over, then drain any excess fat from the pan.
5. 5.Stir in the dried oregano, ground cumin, chopped tomatoes, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
6. 6.Remove the pan from the heat. Stir in the cooked quinoa and fresh parsley until everything is well combined.
7. 7.Carefully spoon the lamb and quinoa mixture into the bell pepper halves, packing it in gently.
8. 8.Pour about 1 cm of water into the bottom of the baking dish to prevent the peppers from sticking and to help them steam.
9. 9.Bake for 25-30 minutes, or until the peppers are tender. For the last 5 minutes of baking, sprinkle the crumbled feta cheese over the top of each pepper.
10. 10.Let them rest for a few minutes before serving. Garnish with a little extra parsley if desired.

Nutrition Information

Why this recipe