Ingredients

• 4 large bell peppers, assorted colors
• 400g lean lamb mince
• 150g quinoa, uncooked
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 400g can diced tomatoes, drained
• 100g fresh spinach
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp smoked paprika
• 30g fresh parsley, chopped
• 20g fresh mint, chopped
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Cook the quinoa according to package directions. While it cooks, cut the bell peppers in half lengthwise and remove the seeds and membranes.
2. 2.Heat olive oil in a large pan over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. 3.Add the lamb mince to the pan, breaking it up with a spoon. Cook until browned. Drain any excess fat. Stir in the cumin, coriander, cinnamon, smoked paprika, salt, and pepper.
4. 4.Add the drained diced tomatoes and fresh spinach to the pan. Cook until the spinach has wilted, about 2-3 minutes.
5. 5.Remove the pan from the heat. Stir in the cooked quinoa, chopped parsley, mint, and lemon juice. Mix everything together well.
6. 6.Arrange the pepper halves in a baking dish. Spoon the lamb and quinoa mixture evenly into each pepper half.
7. 7.Pour about 100ml 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 another 10-15 minutes, until the peppers are tender.
8. 8.Let the stuffed peppers rest for a few minutes before serving. Garnish with extra fresh herbs if desired.

Nutrition Information

Why this recipe