The Fall Farmers Markets are in full swing here in Wisconsin and this past week was height of Bell Pepper season, there were peppers and parsnips everywhere. I just couldn’t resist a huge bucket of green bell peppers for $2…yes, you read that right…two dollars! My husband Nick isn’t (or I should say wasn’t – because this recipe was opinion altering) the biggest fan of peppers and asked me “what are you going to do with ALL those peppers?”
There were 15 peppers for my $2…that’s like .14 cents per pepper…so that was a great question! I just so happen to have some carrots that I bought at the farmers market, and the worlds biggest onion (see picture below) so I thought I’d stuff the peppers, and wow, what a delicious creation this was! I have never stuffed peppers before, but will definitely be scurrying back to the farmers market this weekend to buy some more! And Nick, he gave two thumbs up, so it’s a win in my book 🙂
Veggie Quinoa and Lamb Stuffed Peppers
- 8 bell peppers top chopped off and innards cleaned out, cut a little bit off the bottoms of the peppers so that they stand straight when baking
- 2 cups quinoa cooked (about 1 cup dry uncooked quinoa)
- 2 Tbs extra virgin olive oil
- 8 carrots peeled and chopped
- 1 cup onion finely chopped
- 1 lb ground lamb
- 1 tsp salt
- 1/4 tsp each: garlic salt pepper, red pepper flakes, oregano, thyme
- 1 1/2 cups marinara sauce or roasted red pepper sauce, or any kind of red sauce
- 1/2 cup Parmesan cheese shredded
- Preheat oven to 420. Start by chopping veggies & cleaning the peppers and cut a little big off the bottoms so they stand in a baking dish. Spray the bottom of a baking dish with cooking spray and line up the peppers.
- Prepare the quinoa according to package instructions and set aside (I used 1 cup uncooked quinoa that was about 2 cups cooked)
- In a large pan over high heat add the olive oil and cook the onions and carrots for 15 min until almost cooked through, then add the ground lamb and add all the spices, and cook until the lamb is no longer pink. Add the quinoa, marinara sauce (or roasted red pepper sauce) to the pan and combine.
- Using a spoon fill each of the peppers full, making sure to really press down the filling so they all get filled. Sprinkle about 1 Tbs of parmesan cheese on the top of each pepper. Bake for 35 minutes or until cheese has melted and edges or the pepper begin to brown. Allow to cool for a few minutes, then enjoy!