Succulent Lamb and Quinoa Stuffed Bell Peppers

Ingredients:

• 6 large bell peppers (any color)
• 2 pounds of lean ground lamb
• 1 1/2 cups of quinoa
• 3 cups of low-sodium vegetable broth
• 1 large onion, diced
• 4 cloves of garlic, minced
• 1/2 cup of chopped fresh parsley
• 2 tablespoons of olive oil
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds. Set aside.
3. Heat the olive oil in a large pan over medium heat. Add the onion and garlic. Cook until they are soft and fragrant.
4. Add the ground lamb to the pan. Cook it until it is no longer pink, breaking it up into small pieces as it cooks.
5. Rinse the quinoa under cold water and drain it. Add it to the pan along with the vegetable broth. Bring the mixture to a boil.
6. Reduce the heat to low and cover the pan. Let it simmer for 15 minutes, or until the quinoa is cooked.
7. Stir in the chopped parsley, dried oregano, and salt and pepper.
8. Stuff the bell peppers with the lamb and quinoa mixture. Place the stuffed peppers in a baking dish.
9. Bake for 25-30 minutes, or until the peppers are soft and the filling is heated through.

Nutrition Facts:

Per Serving: Calories: 560, Protein: 42g, Fats: 25g, Carbs: 40g.

Plating:

Place a cooked bell pepper in the middle of a white serving plate, ensuring it stands upright. The colorful bell pepper stuffed with the warm, inviting lamb and quinoa mixture will naturally be the star of the dish. A little garnish of parsley on top of the stuffing can be a delightful visual element. You can also add a small side of mixed salad or steamed vegetables if desired. The vibrant colors combine to create a dish that is as visually appealing as it is high-protein and nutritious.