Lamb Stuffed Bell Peppers

Ingredients:

• 500 grams lamb mince
• 4 large bell peppers (any color)
• 1/2 cup quinoa (cooked)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 can diced tomatoes (drained)
• 1/2 cup feta cheese
• 1 tablespoon olive oil
• 1 teaspoon oregano
• Salt and Pepper to taste

Instructions:

1. Preheat your oven to 200°C (392°F).
2. Heat olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until onions are translucent (about 5 minutes).
3. Add the minced lamb to the skillet, season with oregano, salt, and pepper. Cook, stirring frequently, until the lamb is browned and cooked through.
4. Stir in the drained diced tomatoes and cooked quinoa into the skillet. Cook for another 2-3 minutes until the mixture is heated through. Remove skillet from heat.
5. Cut the tops off of the bell peppers and remove the seeds and membrane from inside.
6. Spoon the lamb-quinoa mixture into each of the bell peppers until they are all filled up. Place the bell peppers in a baking dish.
7. Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove the aluminum foil, sprinkle the peppers with feta cheese, then bake for another 10 minutes until the cheese is golden and bubbly.

Nutritional Information per serving:

• Calories: 375
• Protein: 28g
• Fat: 18g
• Carbs: 22g

Plating:

Position the Lamb Stuffed Bell Pepper majestically at the center of a pristine white plate, leaning slightly to reveal the hearty lamb-quinoa stuffing inside. Sprinkle the plate with a touch of crumbled feta cheese and a few sprigs of oregano for a rustic and charming look. The stuffing, visibly bursting out from the top, should have a golden-brown hue from the baked feta, offering an irresistible invitation to the feast. The ultimate presentation of this dish is a perfect harmony of colors, textures, and tantalizing aroma, promising a delightful and satisfying high-protein meal.