Ingredients

• 400g extra-lean lamb mince
• 150g quinoa
• 4 large bell peppers (assorted colors)
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, finely diced
• 200g cherry tomatoes, halved
• 30g fresh parsley, chopped
• 20g fresh mint, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 2 tablespoons olive oil
• Juice of 1 lemon
• 300ml vegetable broth or water
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Cook the 150g of quinoa in 300ml of vegetable broth according to package directions, about 15 minutes, until the liquid is absorbed. Fluff with a fork.
2. 2.While quinoa cooks, heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
3. 3.Add the 400g of lean lamb mince to the pan. Cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
4. 4.Stir in the diced zucchini, ground cumin, coriander, and cinnamon. Cook for another 5 minutes until the zucchini is just tender. Remove from heat.
5. 5.In a large bowl, combine the cooked lamb mixture, cooked quinoa, halved cherry tomatoes, chopped parsley, mint, and lemon juice. Season generously with salt and pepper and mix well.
6. 6.Cut the 4 bell peppers in half lengthwise and remove the seeds and white membranes. Arrange them cut-side up in a large baking dish.
7. 7.Spoon the lamb and quinoa filling evenly into the pepper halves. Drizzle with the remaining tablespoon of olive oil. Pour about 1cm of water into the bottom of the baking dish to create steam.
8. 8.Bake for 25-30 minutes, or until the peppers are tender and the filling is golden and heated through. Let rest for a few minutes before serving.

Nutrition Information

Why this recipe