Mediterranean Lamb & Quinoa Stuffed Bell Peppers
A vibrant and flavorful dish featuring sweet bell peppers filled with a savory mixture of lean ground lamb, fluffy quinoa, and fresh Mediterranean vegetables. A complete, satisfying, and naturally nut-free meal.

*Image is for illustration purposes and may differ from the actual recipe (AI generated).
1820 calories
$6 per serving
$50 min
4 servings
nut-free, any cuisine
Ingredients
- 4 large bell peppers (assorted colors)
- 400g lean ground lamb
- 100g quinoa, uncooked
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 400g canned chopped tomatoes
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- Fresh parsley, for garnish
- 1 lemon, cut into wedges for serving
Instructions
- 1.Preheat your oven to 200°C (180°C fan). Slice the tops off the bell peppers and carefully remove the seeds and white membranes. Arrange them upright in a baking dish.
- 2.Rinse the quinoa under cold water. Cook according to package directions, typically by simmering 100g of quinoa in 200ml of water for about 15 minutes until the water is absorbed.
- 3.While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until soft. Add the minced garlic and cook for one more minute until fragrant.
- 4.Add the ground lamb to the skillet. Cook, breaking it apart with a spoon, until it is browned all over. Drain off any excess fat.
- 5.Stir in the diced zucchini, canned tomatoes, oregano, and rosemary. Season with salt and pepper. Let the mixture simmer for 5-7 minutes until the sauce thickens slightly.
- 6.Remove the skillet from the heat and stir in the cooked quinoa until everything is well combined.
- 7.Carefully spoon the lamb and quinoa mixture into each hollowed-out bell pepper, packing it down gently.
- 8.Pour about 120ml of water into the bottom of the baking dish to create steam. Cover the dish with foil and bake for 25 minutes.
- 9.Remove the foil and continue to bake for another 10-15 minutes, or until the peppers are tender.
- 10.Garnish with fresh parsley and serve immediately with lemon wedges on the side.
Nutrition Information
75g
fat
160g
carbs
42g
fiber
125g
protein
Why this recipe
This recipe is a powerhouse of balanced nutrition. Lean lamb provides high-quality protein, quinoa offers fiber and essential amino acids, and the colorful vegetables are packed with vitamins and antioxidants for overall wellness.