Mediterranean Lamb and Quinoa Stuffed Peppers
A vibrant and wholesome dish featuring bell peppers stuffed with a savory mix of ground lamb, fluffy quinoa, and fresh herbs. A complete and satisfying meal in one.
1750 calories
$5 per serving
$50 min
4 servings
nut-free, any cuisine
Ingredients
- 4 large bell peppers (any color)
- 400g ground lamb
- 100g uncooked quinoa
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large tomato, diced
- 1 medium zucchini, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried mint
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (180°C fan). Cook the quinoa according to package directions. While it cooks, prepare the peppers by cutting them in half lengthwise and removing the seeds and membranes.
- 2.Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the ground lamb and cook until browned, breaking it up with a spoon. Drain any excess fat.
- 3.Add the chopped onion and garlic to the pan with the lamb and cook for 3-4 minutes until softened. Stir in the diced zucchini and tomato, and cook for another 5 minutes until the vegetables are tender.
- 4.Remove the pan from the heat. Stir in the cooked quinoa, dried oregano, dried mint, lemon juice, salt, and pepper. Mix everything together until well combined.
- 5.Place the bell pepper halves on a baking sheet, cut-side up. Brush them lightly with the remaining olive oil. Evenly divide the lamb and quinoa mixture among the pepper halves.
- 6.Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through. Garnish with fresh parsley before serving, if desired.
Nutrition Information
91g
fat
143g
carbs
33g
fiber
108g
protein
Why this recipe
This nutritious recipe provides a perfect balance of lean protein from lamb, complex carbs from quinoa, and fiber from vegetables. It's rich in iron, B vitamins, and antioxidants, supporting energy and overall wellness.