Description
A delicious and healthy dish featuring bell peppers stuffed with spiced lamb and quinoa, served with a refreshing mint yogurt sauce.
Ingredients
Scale
- 4 large bell peppers
- 1 lb ground lamb
- 1 cup cooked quinoa
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 cup plain yogurt
- 1/4 cup fresh mint, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, sauté the onion and garlic until translucent.
- Add the ground lamb, cumin, paprika, cinnamon, salt, and pepper. Cook until the lamb is browned.
- Stir in the cooked quinoa, feta cheese, and parsley.
- Stuff the bell peppers with the lamb and quinoa mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes.
- While the peppers are baking, mix the yogurt with chopped mint and a pinch of salt.
- Serve the stuffed peppers hot with the mint yogurt on the side.
Notes
- Feel free to substitute ground beef or turkey for the lamb.
- For a vegetarian option, use black beans or lentils instead of meat.
- These stuffed peppers can be made ahead of time and reheated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Spiced Lamb, Quinoa, Stuffed Peppers, Mint Yogurt, Mediterranean