Greek‑Style Stuffed Bell Peppers

Ingredients

• 200 g Ground lamb
• 1/2 cup Quinoa
• 2 large Bell peppers
• 1/4 cup Olives, sliced
• 1 tablespoon Olive oil
• 1/2 teaspoon Dried oregano
• 1/4 teaspoon Garlic powder
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Preheat oven to 190°C (375°F). Cook quinoa in 1 cup water until fluffy; set aside.

2. 2

   In a skillet, heat olive oil, add ground lamb, season with oregano, garlic powder, salt, and pepper; cook until browned.

3. 3

   Mix cooked quinoa, lamb, and sliced olives together.

4. 4

   Cut tops off bell peppers and remove seeds. Stuff each pepper with the lamb‑quinoa mixture.

5. 5

   Place peppers in a baking dish, cover with foil, and bake 25 minutes. Remove foil and bake another 5 minutes.

6. 6

   Serve warm.