quinoa and lamb stuffed peppers
Preparation time 10 minutes, Cooking time 35 minutes
4 red peppers, halved, cored and deseeded
200 g (7 oz) minced lamb
1 garlic clove, crushed
2 teaspoons ground cumin
1 teaspoon paprika
50 g (2 oz) 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
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.
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 407
|quinoa and lamb stuffed peppers|