Mediterranean Lamb & Quinoa Stuffed Bell Pepper with Tahini Drizzle (Tuesday, October 29, 2024)
30 min1 serving700 kcal
A balanced lunch recipe with clear preparation steps and practical nutrition values.
700kcal
Calorie balance
Macros per serving
Estimated calorie contribution from protein, carbohydrates and fats.
Protein35 g · 20% kcal
Carbohydrates50 g · 29% kcal
Fats40 g · 51% kcal
Ingredients
Ground Lamb150g
Quinoa, cooked100g
Red Bell Pepper1 large
Cucumber, diced50g
Tahini2 tablespoons
Lemon juice1 tablespoon
Method
- 1
Preheat oven to 200°C (400°F).
- 2
Halve the bell pepper lengthwise and remove seeds.
- 3
In a pan, brown the ground lamb. Drain any excess fat.
- 4
Mix cooked quinoa, diced cucumber, and cooked lamb.
- 5
Stuff the bell pepper halves with the lamb and quinoa mixture.
- 6
Bake for 20-25 minutes, or until the pepper is tender.
- 7
Whisk tahini and lemon juice together for the drizzle.
- 8
Drizzle the tahini sauce over the stuffed peppers before serving.
At a glance
Nutrition per serving
Calories700kcal
Protein35g
Carbs50g
Fats40g
Ingredient detail
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 |
| Quinoa, cooked | 120 | 4 g | 21 g | 2 g |
| Red Bell Pepper | 30 | 1 g | 6 g | 0 g |
| Cucumber, diced | 15 | 0.7 g | 3.6 g | 0.1 g |
| Tahini | 590 | 20 g | 20 g | 50 g |
| Lemon juice | 29 | 0.5 g | 9 g | 0.3 g |
