Ingredients

• 4 large bell peppers, assorted colors
• 250g lean ground lamb
• 100g quinoa, uncooked
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 400g chopped tomatoes, canned
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and freshly ground black pepper to taste
• 200ml vegetable broth
• Fresh parsley, for garnish

Instructions

1. 1.Preheat your oven to 200°C. Slice the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.
2. 2.Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with 200ml of vegetable broth, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork.
3. 3.While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and grated carrot, cooking for another 2 minutes until fragrant.
4. 4.Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned all over. Drain any excess fat if necessary.
5. 5.Stir in the ground cumin, coriander, cinnamon, salt, and pepper. Pour in the chopped tomatoes and let the mixture simmer for 5 minutes for the flavors to meld together.
6. 6.Remove the skillet from the heat and fold in the cooked quinoa until everything is well combined.
7. 7.Carefully spoon the lamb and quinoa mixture into each of the hollowed-out bell peppers, packing it in gently.
8. 8.Pour about 1 cm of water into the bottom of the baking dish to create steam. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender. Garnish with fresh parsley before serving.

Nutrition Information

Why this recipe