Quinoa & Lamb Stuffed Peppers
Ingredients
- 4 red peppers halved, cored and deseeded
- 200 g minced lamb
- 1 garlic clove crushed
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 50 g quinoa
- 250 ml 8 fl oz gluten-free vegetable stock
- 1 tablespoon chopped mint
- 1 tablespoon chopped parsley
- steamed green beans and courgettes to serve
Instructions
- Place the pepper halves, cut side up, in a roasting tin and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until starting to soften.
- Meanwhile, heat a nonstick frying pan, add the minced lamb and cook until it starts to brown.
- Stir in the garlic and spices and cook for 1 minute.
- Add the quinoa and stock, cover and simmer for 10–12 minutes until the quinoa is soft.
- Stir in the herbs.
- Remove the roasted peppers from the oven and spoon in the lamb mixture, then return to the oven for a further 15 minutes.
- Serve with steamed green beans and courgettes.
Notes / Tips / Wine Advice:
For lamb chops with peperonata,
heat 1 tablespoon olive oil in a pan, add 1 large sliced onion and cook for 2–3 minutes. Add 2 cored, deseeded and sliced red peppers, 2 cored, deseeded and sliced yellow peppers, 2 sliced garlic cloves and ½ teaspoon dried oregano and cook for 8–10 minutes, stirring frequently, until softened. Add 4 chopped plum tomatoes and cook for a further 1–2 minutes. Stir in a few chopped basil leaves and season well. Meanwhile, grill 8 lamb cutlets until cooked to your liking. Serve with the peperonata and a squeeze of lemon juice. Calories per serving 407Nutritional Information
Calories: 274 kcal
