Ingredients

• 4 large bell peppers (assorted colors)
• 400g lean ground lamb
• 150g quinoa, uncooked
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium zucchini, finely diced
• 200g cherry tomatoes, quartered
• 30ml olive oil
• 1 lemon, juiced
• 30g fresh parsley, chopped
• 15g fresh mint, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
2. 2.Cook the quinoa according to package directions by combining 150g of quinoa with 300ml of water. Bring to a boil, then simmer for about 15 minutes until the water is absorbed. Fluff with a fork.
3. 3.While the quinoa cooks, heat 15ml of olive oil in a large pan over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. 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, about 5-7 minutes. Carefully drain any excess fat.
5. 5.Stir in the diced zucchini and cook for another 3-4 minutes until slightly tender. Remove from the heat.
6. 6.In a large bowl, combine the cooked lamb mixture, cooked quinoa, quartered cherry tomatoes, chopped parsley, and mint. Season with salt, pepper, and the juice of half a lemon. Mix well to combine.
7. 7.Spoon the lamb and quinoa mixture evenly into the bell pepper halves. Drizzle the remaining 15ml of olive oil over the stuffed peppers.
8. 8.Pour about 60ml of water into the bottom of the baking dish to prevent sticking. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through. Serve warm with a final squeeze of lemon juice.

Nutrition Information

Why this recipe