Spiced Lamb and Lentil Stuffed Bell Peppers
A hearty and flavorful Mediterranean-inspired dish, perfect for a flexitarian diet. Tender bell peppers are filled with a rich mixture of lean ground lamb, protein-packed lentils, and aromatic spices, then baked to perfection.
1680 calories
$3 per serving
$55 min
4 servings
flexitarian, any cuisine
Ingredients
- 4 large bell peppers (any color)
- 200g lean ground lamb
- 150g green or Puy lentils, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 400g can of chopped tomatoes
- 30ml olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- Juice of 1/2 lemon
- 15g fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (180°C fan). Cook the lentils in a pot of water according to package directions until tender, then drain and set aside.
- 2.While the lentils cook, slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
- 3.Heat 15ml of olive oil in a large pan over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
- 4.Add the ground lamb to the pan, breaking it up with a spoon. Cook until browned. Drain any excess fat. Stir in the cumin, coriander, and cinnamon, and cook for one minute.
- 5.Pour in the chopped tomatoes and add the cooked lentils. Season with salt and pepper. Bring to a simmer and cook for 5 minutes until the sauce has thickened slightly. Remove from heat and stir in the chopped parsley and lemon juice.
- 6.Spoon the lamb and lentil mixture evenly into the bell pepper halves. Drizzle the remaining 15ml of olive oil over the stuffed peppers.
- 7.Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through. Garnish with extra fresh parsley before serving.
Nutrition Information
75g
fat
145g
carbs
41g
fiber
82g
protein
Why this recipe
This recipe is a nutritious, balanced meal, rich in fiber from lentils and vitamins from bell peppers. Using a small amount of lean lamb alongside plant-based protein creates a satisfying, lower-fat dish that supports muscle health and sustained energy.
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