A vibrant, gluten-free dish featuring savory ground lamb and protein-packed quinoa stuffed into sweet bell peppers, baked to perfection with aromatic Mediterranean herbs. A wholesome and visually stunning meal.
Ingredients
- 4 large bell peppers (assorted colors)
- 500g ground lamb
- 100g uncooked quinoa
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 400g canned chopped tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper to taste
- 50g fresh parsley, chopped for garnish
Instructions
- 1.Preheat your oven to 200°C (400°F). Rinse the quinoa thoroughly under cold water. In a small pot, combine the 100g of quinoa with 200ml of water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
- 2.While the quinoa cooks, prepare the peppers. Slice them in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a baking dish.
- 3.In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- 4.Add the ground lamb to the skillet. Cook, breaking it up with a spoon, for 5-7 minutes until browned. Drain off any excess fat.
- 5.Stir the chopped tomatoes, cooked quinoa, dried oregano, and dried thyme into the skillet with the lamb. Season with salt and pepper to taste and mix well to combine.
- 6.Carefully spoon the lamb and quinoa mixture evenly into the bell pepper halves. Pour about 100ml of water into the bottom of the baking dish to prevent sticking and help steam the peppers.
- 7.Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through. Garnish with fresh parsley before serving.
Nutrition Information
Why this recipe
This well-rounded, gluten-free meal is packed with high-quality protein from lamb and quinoa to support muscle growth. Rich in fiber, vitamins, and minerals from colorful bell peppers, it aids digestion and boosts overall vitality.
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