Ingredients

• 4 large bell peppers (assorted colors)
• 450g lean ground lamb
• 100g uncooked quinoa
• 250ml water or vegetable broth
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 60g dried apricots, chopped
• 60ml extra virgin olive oil
• 50g fresh parsley, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Rinse the quinoa and cook it with 250ml of water or broth according to package directions, then set aside.
2. 2.Slice the tops off the bell peppers and carefully remove the seeds and membranes. Brush the outsides of the peppers with 30ml of olive oil, season with a pinch of salt, and place them cut-side up in a baking dish.
3. 3.Heat the remaining 30ml of olive oil in a large pan over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until softened.
4. 4.Add the minced garlic and cook for another minute until fragrant. Add the ground lamb to the pan, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat.
5. 5.Stir the cumin, coriander, cinnamon, salt, and pepper into the lamb mixture. Cook for one more minute to toast the spices.
6. 6.Remove the pan from the heat. In a large bowl, combine the cooked lamb mixture, the cooked quinoa, chopped apricots, and fresh parsley. Mix until everything is well combined.
7. 7.Carefully spoon the filling mixture evenly into each of the hollowed-out bell peppers.
8. 8.Bake for 25-30 minutes, or until the bell peppers are tender and the filling is heated through. Let them rest for a few minutes before serving.

Nutrition Information

Why this recipe