Vibrant bell peppers filled with a savory mixture of lean lamb, fluffy quinoa, and fresh herbs, baked to perfection and drizzled with a creamy lemon-tahini sauce. A complete and balanced gluten-free meal.
Ingredients
- 4 large bell peppers (mixed colors)
- 400g lean lamb mince
- 100g quinoa
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 30g fresh parsley, chopped
- 15g fresh mint, chopped
- 30g pine nuts, toasted
- 2 tablespoons olive oil
- 60g tahini
- 1 lemon, juiced
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Cook the quinoa according to package directions. Meanwhile, cut the tops off the bell peppers, remove the seeds, and place them in a baking dish.
- 2.Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
- 3.Add the lean lamb mince to the skillet, breaking it apart with a spoon. Cook until browned, then drain any excess fat.
- 4.In a large bowl, combine the cooked lamb, cooked quinoa, chopped parsley, mint, and toasted pine nuts. Season generously with salt and pepper.
- 5.Stuff each bell pepper with the lamb and quinoa mixture. Pour about 125ml of water into the bottom of the baking dish to help steam the peppers.
- 6.Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender.
- 7.While the peppers are baking, prepare the sauce. In a small bowl, whisk together the tahini, lemon juice, and a pinch of salt. Gradually add 60ml of water, whisking until smooth.
- 8.Serve the stuffed peppers hot, drizzled with the lemon-tahini sauce.
Nutrition Information
Why this recipe
This balanced, gluten-free meal is rich in protein from lamb and fiber from quinoa and bell peppers, supporting muscle health and digestion. It's packed with vitamins, minerals, and healthy fats from olive oil and tahini for sustained energy.
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