Ingredients

• 4 large bell peppers (assorted colors)
• 200g lean ground lamb
• 100g brown lentils, rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 400g canned chopped tomatoes
• 500ml vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 30g fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a large baking dish.
2. 2.In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes until the lentils are tender. Drain any remaining liquid.
3. 3.While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for one more minute until fragrant.
4. 4.Increase the heat to medium-high, add the ground lamb to the skillet, and cook, breaking it apart with a spoon, until it is browned all over. Drain any excess fat from the skillet.
5. 5.Stir in the ground cumin, coriander, cinnamon, salt, and pepper. Add the chopped tomatoes and the cooked lentils. Simmer the mixture for 5-7 minutes, allowing the flavors to meld together. Stir in the chopped parsley.
6. 6.Carefully spoon the lamb and lentil mixture evenly into the bell pepper halves.
7. 7.Pour about 1 cm of water into the bottom of the baking dish to help steam the peppers. Cover the dish with aluminum foil.
8. 8.Bake for 25 minutes. Then, remove the foil and continue to bake for another 10-15 minutes, until the peppers are tender and the filling is lightly golden on top. Let it rest for a few minutes before serving.

Nutrition Information

Why this recipe