High Fructose Corn Syrup Free Greek Stuffed Peppers with Quinoa and Herbs
Total time1 hr 20 min
Prep time25 min
Cook time55 min
4.8(8)
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Learn more →Ingredients
4 servings
For the peppers
- 4 large bell peppers (any color), halved lengthwise and seeded
- 2 tbsp extra virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 1 lb ground lamb
- 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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