Ingredients

• 2 large bell peppers (any color)
• 200g lean ground lamb
• 100g dry green or Puy lentils
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 200g cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• 1 handful fresh parsley, chopped
• Juice of 1/2 lemon
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Cook the lentils in a small pot of boiling water according to package directions until tender but not mushy, typically 20-25 minutes. Drain well and set aside.
2. 2.While the lentils cook, slice the bell peppers in half lengthwise and carefully remove the seeds and white membranes. Arrange them cut-side up in a baking dish.
3. 3.Heat the olive oil in a non-stick pan over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for one more minute until fragrant.
4. 4.Add the ground lamb to the pan, using a spoon to break it apart. Cook for 5-7 minutes until the lamb is browned all over. Carefully drain off any excess fat from the pan.
5. 5.Stir in the ground cumin, coriander, and cinnamon, and cook for one minute to toast the spices. Add the cooked lentils, halved cherry tomatoes, and half of the chopped parsley. Season with salt and pepper.
6. 6.Continue to cook the filling for 2-3 minutes, allowing the flavors to meld and the tomatoes to soften slightly. Remove from the heat and stir in the fresh lemon juice.
7. 7.Spoon the lamb and lentil mixture evenly into the bell pepper halves. Pour about 50ml of water into the bottom of the baking dish to create steam and prevent the peppers from sticking.
8. 8.Bake for 20-25 minutes, or until the bell peppers are tender and the filling is heated through. Garnish with the remaining fresh parsley before serving.

Nutrition Information

Why this recipe