Ingredients

• 4 large bell peppers (assorted colors)
• 400g ground lamb
• 100g quinoa, uncooked
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 medium zucchini, finely diced
• 200g cherry tomatoes, quartered
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 200ml water

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Slice the tops off the bell peppers and carefully remove the seeds and white membranes.
2. 2.Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with 200ml of water, bring to a boil, then reduce the heat, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork.
3. 3.While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. 4.Add the ground lamb to the skillet, breaking it up with a spoon. Cook for 5-7 minutes until browned. Drain any excess fat from the pan.
5. 5.Stir in the diced zucchini, quartered cherry tomatoes, dried oregano, and ground cumin. Cook for 4-5 minutes until the zucchini is slightly tender.
6. 6.Remove the skillet from the heat. Fold in the cooked quinoa, chopped parsley, and fresh mint. Season the mixture generously with salt and pepper.
7. 7.Arrange the hollowed-out bell peppers in a baking dish. Spoon the lamb and quinoa mixture evenly into each pepper.
8. 8.Pour about 1cm of water into the bottom of the baking dish to create steam. Cover the dish with foil and bake for 25 minutes.
9. 9.Remove the foil and continue to bake for another 10-15 minutes, until the peppers are tender and the filling is heated through. Let it rest for a few minutes before serving.

Nutrition Information

Why this recipe