Ingredients

• 4 large bell peppers (assorted colors)
• 250g lean ground lamb
• 100g dry brown lentils, rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 medium zucchini, grated
• 400g canned chopped tomatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• Salt and freshly ground black pepper to taste
• 150g plain Greek yogurt (low-fat)
• 1 tbsp lemon juice
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Cook the lentils in a pot of water for 20-25 minutes until tender, then drain.
2. 2.While lentils cook, cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up on a baking tray.
3. 3.Heat olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for another minute.
4. 4.Add the ground lamb to the pan, breaking it up with a spoon. Cook until browned all over, about 5-7 minutes. Drain any excess fat.
5. 5.Stir in the grated zucchini, cumin, coriander, and cinnamon. Cook for 2 minutes, then add the chopped tomatoes and cooked lentils. Season with salt and pepper. Simmer for 5 minutes for the flavors to meld.
6. 6.Remove the filling from the heat and stir in the chopped parsley and half of the fresh mint.
7. 7.Spoon the lamb and lentil mixture evenly into the bell pepper halves. Pour a small amount of water (about 60ml) into the bottom of the baking tray to create steam.
8. 8.Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
9. 9.While the peppers are baking, prepare the sauce by mixing the Greek yogurt, lemon juice, the remaining chopped mint, and a pinch of salt in a small bowl.
10. 10.Serve the stuffed peppers hot, with a generous dollop of the mint-yogurt sauce on top.

Nutrition Information

Why this recipe