Lamb & Quinoa Stuffed Peppers
Roasted red peppers filled with savoury minced lamb, quinoa, garlic, cumin, paprika and fresh herbs. These colourful stuffed peppers make a satisfying gluten-free main course served with steamed green beans and courgettes.
Equipment
- Frying Pan, Nonstick
- Roasting tin
- Saucepan lid
- spoon
Ingredients
- 1 garlic clove crushed
- 2 teaspoons ground cumin
- 200 g lamb minced
- 1 tablespoon mint chopped
- 1 teaspoon paprika
- 1 tablespoon parsley chopped
- 50 g quinoa
- 4 red peppers halved, cored and deseeded
- 250 ml vegetable stock gluten-free
- Steamed green beans and courgettes to serve
Instructions
- Preheat the oven to 200°C (400°F), Gas Mark 6.
- Place the pepper halves cut-side up in a roasting tin and roast for 20 minutes, until beginning to soften.
- Meanwhile, heat a nonstick frying pan, add the minced lamb and cook until it begins to brown.
- Add the garlic, cumin and paprika and cook for 1 minute.
- Stir in the quinoa and vegetable stock, cover and simmer for 10 to 12 minutes, until the quinoa is tender.
- Stir the mint and parsley into the lamb and quinoa mixture.
- Remove the peppers from the oven and divide the filling evenly among the pepper halves.
- Return to the oven and bake for a further 15 minutes.
- Serve hot with steamed green beans and courgettes.
Notes & Wine Advice
Serving Suggestions
Serve the stuffed peppers hot with steamed green beans and courgettes. The combination of Lamb, quinoa and roasted peppers makes this substantial enough for a Main Course without needing a heavy accompaniment.Recipe Notes
Roasting the peppers for 20 minutes before filling gives them time to soften. They should still be firm enough to hold the lamb and quinoa mixture when returned to the oven. Cook the quinoa directly in the seasoned lamb mixture and vegetable stock. It absorbs the flavours of the cumin, paprika and garlic while cooking and also helps create a cohesive filling.Variation
For the lamb chops with peperonata variation, soften sliced onion in olive oil, then add red and yellow peppers, garlic and dried oregano. Add chopped plum tomatoes, fresh basil and seasoning. Grill 8 lamb cutlets to your liking and serve with the peperonata and fresh lemon juice. This variation contains approximately 407 calories per serving.Storage Advice
Allow leftover stuffed peppers to cool before transferring them to an airtight container. Refrigerate promptly and use within 2 days. Reheat thoroughly in the Oven before serving.Wine Advice
A medium-bodied Merlot works well with the lamb and sweet roasted peppers. A Tempranillo is another suitable choice, particularly with the cumin, paprika and roasted vegetable flavours.Nutrition values
Serving: 330 gr | Calories: 274 kcal | koolhydraten: 28 g | Eiwitten: 19 g | Vet: 10 g | Verzadigd vet: 4 g | Natrium: 330 mg | Suiker: 9 g