Recipe Name: Lamb & Quinoa Stuffed Bell Peppers

Ingredients:

• 2 large red bell peppers
• 400g ground lamb
• 1 cup cooked quinoa
• 2 cloves garlic, minced
• 1 medium onion, finely diced
• 2 tablespoons olive oil
• 1/2 cup finely chopped fresh parsley
• 1 teaspoon dried oregano
• Salt and pepper to taste
• A pinch of cayenne pepper
• 2 tablespoons lemon juice
• 50g crumbled feta cheese

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice off the tops of the bell peppers and remove the seeds and ribs inside.
3. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook for about 2-3 minutes, until tender.
4. Add the ground lamb to the skillet, cooking until it is no longer pink. Break it apart as it cooks.
5. Stir in the cooked quinoa, parsley, oregano, salt, pepper, cayenne, and lemon juice. Cook everything together for another 2-3 minutes.
6. Divide the mixture evenly among the hollowed bell peppers, pressing down so it’s well-packed.
7. Top each stuffed pepper with crumbled feta cheese.
8. Place the peppers in a baking dish and bake for about 30 minutes, until the peppers are tender and the cheese is slightly golden.

Nutritional Information per Serving:

• Calories: 435
• Protein: 28g
• Fat: 28g
• Carbs: 22g

Plating:

Present the stuffed peppers standing up on a clean, white plate, showcasing the colorful mixture that peaks through the top. The slightly charred skin of bell peppers with bits of golden feta on top offer rich, inviting hues. Garnish with a sprinkle of fresh chopped parsley for a pop of color and lemon wedges on the side. The display of these Lamb & Quinoa Stuffed Bell Peppers should express comfort and heartiness, promising a tasty, protein-rich meal underneath the aesthetic exterior.