Moroccan-spiced Lamb Stuffed Peppers

Cook the quinoa according to package instructions while you are preparing the rest of the dish.

Heat a large pan to medium-high heat and preheat the oven to 425 F.

Split the green peppers in half and remove the seeds and stems. Place the 4 pepper halves face down on a baking sheet or roasting pan and bake them in the preheated oven for 10-15 minutes. Remove peppers from oven and set aside.

Add the olive oil and lamb to the preheated pan and brown for 10 minutes, breaking it up with a spoon as you go and letting it get nice and crusty.

Add the raisins, garlic, cumin, cinnamon, allspice, and a dash of crushed red pepper and salt to the lamb. Stir, inhale, sigh. Keep it warm if the quinoa isn’t done yet.

Into the lamb/spice mixture, add the quinoa, mint, tomatoes, pine nuts, and most of the feta cheese (keep a little for garnish). Heat over medium heat, stirring together as you go. Taste the filling for seasoning—I almost always add more cinnamon and salt.

Fill the pepper halves with heaps of quinoa/lamb filling. Crumble the remaining feta on top of the peppers and broil on high heat for 3-5 minutes until the cheese is browned.

Serve with tzatziki sauce or Greek yogurt and extra mint, if you’d like.

Make-ahead: Make the peppers and filling up to 2 days in advance and store them covered in the fridge. To reheat, sprinkle with extra feta and bake for 20 minutes at 350 F, then broil for 5 minutes.

Enjoy!