These Middle Eastern-inspired stuffed bell peppers are filled with a flavorful mixture of quinoa, spiced lamb, pine nuts, and fresh herbs. A nutritious and colorful dish that's perfect for lunch!
Preheat the oven to 375°F (190°C).
Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed. Fluff with a fork and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
Stir in minced garlic, ground lamb, cumin, coriander, cinnamon, and paprika. Cook until lamb is browned and cooked through, about 7-10 minutes. Season with salt and pepper.
In a large bowl, combine the cooked quinoa, spiced lamb mixture, toasted pine nuts, chopped parsley, and chopped mint. Mix in the diced tomatoes and lemon juice. Adjust seasoning as needed.
Cut the tops off the bell peppers and remove seeds. Stuff each pepper with the quinoa and lamb mixture, pressing down gently to fit.
Place stuffed peppers upright in a baking dish. Add a small amount of water (about 1/4 cup) to the bottom of the dish to help steam the peppers.
Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, until peppers are tender.
Serve warm, garnished with additional herbs if desired.
Tell us your preferences and we will create a personalized Stuffed Bell Peppers with Quinoa and Spiced Lamb for you