Lemon-Lamb Quinoa Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (color of choice)
• 300g ground lamb
• 150g uncooked quinoa
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 lemons (one zested and juiced, one cut into wedges)
• A bunch of fresh mint, chopped
• 2 tablespoon olive oil
• Salt and pepper to taste

Nutrition Facts (per serving):

• 500 calories
• 52g protein
• 22g fat
• 30g carbs

Cooking Instructions:

1. Cook quinoa according to package instructions. Set aside.
2. In a skillet over medium heat, add olive oil, onions, and garlic. Cook until soft.
3. Add ground lamb to the skillet. Cook until browned. Drain fat.
4. Add the cooked quinoa to the lamb mixture. Stir in zest and juice of one lemon, mint, salt, and pepper. Remove from heat.
5. Preheat your oven to 375F (190C).
6. Cut the tops off the bell peppers and remove seeds. Place them in a baking dish.
7. Stuff each pepper with the lamb-quinoa mixture.
8. Cover the dish with aluminium foil and bake for 30 minutes.
9. After 30 minutes, remove the foil and bake for additional 5-15 minutes, or until the peppers are tender and the tops are slightly browned.
10. Serve warm with a wedge of lemon on the side.

Plating:

Set each Lemon-Lamb Quinoa Stuffed Bell Pepper onto a plate. Add the lemon wedge next to it, for your guests to squeeze over the top if they wish. Scatter a few extra mint leaves around the pepper for extra color and a hint of what flavors are inside. The bell pepper should hold its shape showcasing its vibrant color, and the lamb-quinoa stuffing should be noticeable from the top, with a slightly browned, crusty topping.