Mediterranean Lamb & Quinoa Stuffed Bell Pepper with Tahini Drizzle (Sunday, October 27, 2024)
A balanced lunch recipe with clear preparation steps and practical nutrition values.
Macros per serving
Estimated calorie contribution from protein, carbohydrates and fats.
Ingredients
Large Bell Pepper (any color)1 large
Ground Lamb150g
Cooked Quinoa1 cup (185g)
Cherry Tomatoes, halved1/2 cup (75g)
Cucumber, diced1/2 cup (70g)
Tahini2 tablespoons (30g)
Lemon Juice1 tablespoon (15ml)
Olive Oil1 tablespoon (15ml)
Dried Oregano1 teaspoon (2g)
Salt and Pepperto taste
Method
- 1
Preheat oven to 375°F (190°C).
- 2
Halve the bell pepper lengthwise and remove seeds. Place cut-side up in a baking dish.
- 3
In a pan, brown the ground lamb over medium heat. Drain any excess fat.
- 4
Add cooked quinoa, halved cherry tomatoes, diced cucumber, oregano, salt, and pepper to the lamb. Stir to combine.
- 5
Fill each bell pepper half with the lamb and quinoa mixture.
- 6
Bake for 25-30 minutes, or until the bell peppers are tender.
- 7
While the peppers bake, whisk together tahini, lemon juice, and a tablespoon of water to create a drizzling consistency.
- 8
Drizzle the tahini sauce over the baked bell peppers and serve.
Nutrition per serving
Nutrition per 100 g
Reference values for the main ingredients used in this recipe.
| Ingredient | kcal | Protein | Carbs | Fats |
|---|---|---|---|---|
| Ground Lamb | 250 | 20 g | 0 g | 18 g |
| Cooked Quinoa | 120 | 4 g | 21 g | 2 g |
| Cherry Tomatoes | 18 | 0.9 g | 3.9 g | 0.2 g |
| Cucumber | 15 | 0.7 g | 3.6 g | 0.1 g |
| Tahini | 590 | 20 g | 20 g | 50 g |
| Bell Pepper | 20 | 0.9 g | 4.6 g | 0.2 g |
