Vibrant, sweet bell peppers filled with a flavorful and nutritious mixture of seasoned ground lamb, fluffy quinoa, and fresh Mediterranean vegetables. This naturally gluten-free dish is a complete and satisfying meal in one.
Ingredients
- 4 large bell peppers (assorted colors)
- 400g ground lamb
- 100g quinoa
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 zucchini, finely diced
- 200g cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 20g fresh mint, chopped
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Cook the quinoa by simmering 100g of quinoa in 200ml of water for about 15 minutes, or until the water is absorbed. Set aside.
- 2.Slice the tops off the bell peppers and carefully remove the seeds and white membranes. Arrange the hollowed peppers upright in a baking dish.
- 3.Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
- 4.Add the ground lamb to the skillet, breaking it apart with a spoon. Cook until browned all over, then drain any excess fat.
- 5.Stir in the diced zucchini, cumin, coriander, and paprika. Cook for 5 more minutes until the zucchini is tender.
- 6.Remove the skillet from the heat. Fold in the cooked quinoa, halved cherry tomatoes, and chopped fresh mint. Season generously with salt and pepper.
- 7.Carefully spoon the lamb and quinoa mixture into each bell pepper, packing it firmly.
- 8.Pour about 1 cm of water into the bottom of the baking dish to help steam the peppers. Cover the dish with foil.
- 9.Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the filling is heated through. Let rest for a few minutes before serving.
Nutrition Information
Why this recipe
This recipe is a well-balanced, high-protein meal. Lamb provides iron and B vitamins, while quinoa offers complete protein and fiber for digestive health. Bell peppers are rich in vitamin C and antioxidants, making this a nutrient-dense and satisfying dish.
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