Mediterranean Lamb and Quinoa Stuffed Bell Peppers

Main Ingredients:

1. 500 grams of ground lamb
2. 1 cup of uncooked quinoa
3. 4 large bell peppers, tops cut, stemmed and seeded
4. 2 tablespoons of olive oil
5. 1 large onion, finely chopped
6. 3 cloves of garlic, minced
7. 1 can (15 ounces) diced tomatoes, do not drain
8. A bunch of fresh parsley leaves, finely chopped
9. 2 teaspoons of Greek seasoning
10. Salt and pepper to taste
11. 100g feta cheese, crumbled

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).
2. Meanwhile, cook the quinoa according to the package instructions and set aside.
3. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, cook until softened.
4. Add the ground lamb, and cook, breaking it up with a spoon, until it is no longer pink.
5. Stir in the cooked quinoa, diced tomatoes with their liquid, chopped parsley, Greek seasoning, salt and pepper. Bring the mixture to a simmer, and cook until heated through, about 5-10 minutes.
6. Now, evenly divide this mixture among the prepared bell peppers, stuffing them full. Stand the peppers upright in a baking dish. Cover the dish with foil and bake for 30 minutes.
7. After 30 minutes, uncover and top each bell pepper with crumbled feta cheese. Then bake for about 10 more minutes or until cheese is slightly golden and peppers are tender.
8. Let the stuffed peppers rest for about 5 minutes before serving.

Nutritional Information:

Calories per serving: 379

Protein: 31g

Fat: 21g

Carbs: 18g

Plating:

Situate one stuffed bell pepper in the center of each serving plate. Sprinkle additional chopped parsley and crumbled feta on the plate around the base of the pepper for an added touch of green and white. If needed, use a chef’s knife to slice a small piece off the bottom of each pepper to help it stand upright on the plate. The exterior of the pepper should be glossy, slightly charred, and vibrant, contrasting with the rich, meaty, cheese-topped stuffing peeking out from the top.