Anti Inflammatory Greek Stuffed Peppers with Quinoa and Herbs

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Anti Inflammatory Greek Stuffed Peppers with Quinoa and Herbs

Colorful bell peppers packed with spiced ground lamb, quinoa, and a generous handful of fresh herbs — this is Mediterranean comfort food that also happens to check every box for eating with inflammation in mind. The spice blend is where the real magic happens: turmeric and cumin bring deep, warming flavor while also being two of the most well-researched anti-inflammatory ingredients you can cook with. Cinnamon adds a subtle sweetness that ties the whole filling together in a way that feels distinctly Greek without being fussy. Quinoa stands in as the grain base, delivering complete protein and a satisfying bite that holds up beautifully inside the pepper. Extra virgin olive oil does double duty here — it's used both in cooking and as a finishing drizzle, leaning into the kind of healthy fat that supports rather than fights your body. Fresh parsley and mint stirred in at the end keep everything bright and lively, so the dish never feels heavy despite being a full, hearty meal. Serves four, and the leftovers reheat like a dream.

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Ingredients

4 servings

For the peppers

4 large bell peppers (any color), halved lengthwise and seeded
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2 tbsp extra virgin olive oil, divided
½ tsp salt
¼ tsp black pepper

For the filling

1 lb ground lamb
Chef's tip
Beef is milder than lamb - taste and add a bit more of the recipe's seasonings if needed.
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained, juices reserved
1 cup cooked quinoa
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground cinnamon
½ tsp ground turmeric
¼ tsp red pepper flakes
¼ cup fresh parsley, roughly chopped
¼ cup fresh mint, roughly chopped
½ tsp salt
¼ tsp black pepper

For baking

½ cup water

For serving

2 tbsp extra virgin olive oil, for drizzling
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Brush the insides with 1 tbsp of the olive oil and season with the salt and black pepper.
2
Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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