Herbed Lamb and Quinoa Stuffed Peppers
A savory, Middle Eastern-inspired dish featuring tender lamb, fluffy quinoa, and aromatic herbs, all baked inside colorful bell peppers. This middle eastern-inspired quick meals (vegetarian-friendly) ready in about 70 minutes pairs large, halved and seeded bell peppers, ground lamb, rinsed quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large, halved and seeded bell peppers
- 1 lb ground lamb
- 1 cup, rinsed quinoa
- 1/2 small, finely chopped onion
- 2 cloves, minced garlic
- 1/3 cup, chopped fresh parsley
- 1/4 cup, chopped fresh mint
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup, crumbled feta cheese
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
- Step 2: In a medium pot, bring 2 cups water to a boil. Add quinoa, reduce heat, and simmer for 15 minutes until tender. Drain and set aside.
- Step 3: In a large skillet, heat olive oil over medium heat. Add lamb, onion, garlic, cumin, salt, and pepper. Cook for 8-10 minutes until browned and crumbly. Stir in cooked quinoa, parsley, and mint. Mix well.
- Step 4: Spoon the lamb-quinoa mixture into the bell pepper halves, pressing gently to pack. Top each with 1 tbsp tomato sauce and a sprinkle of feta cheese. Place in the baking dish and bake for 35-40 minutes until peppers are tender and edges are golden. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herbed Lamb and Quinoa Stuffed Peppers take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herbed Lamb and Quinoa Stuffed Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground lamb from drying out.
Can I substitute ingredients in Herbed Lamb and Quinoa Stuffed Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herbed Lamb and Quinoa Stuffed Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herbed Lamb and Quinoa Stuffed Peppers vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the Middle Eastern come through in every bite.
- ★★★★★
So much better than takeout. We'll never order middle eastern delivery again.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
