Mel Christensen

Mel Christensen

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Moroccan Spiced Lamb & Quinoa Stuffed Peppers - * Gluten Free, Dairy Free

Moroccan spiced lamb quinoa peppers cropped

Moroccan Stuffed Peppers

* Gluten Free, Dairy Free


  • 1 1/2 tablespoons olive oil
  • 2 brown onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 birds eye chillis, finely chopped
  • 2 eggplant or large zucchini, diced into 2 cm cubes (you can also add some sliced mushrooms to the mix if you have some you want to use up)
  • 1/4 cup pine nuts, chopped
  • 1 tablespoon *Ras El Hanoud (or similar Moroccan Spice mix)
  • 1 tsp. cinnamon
  • 1 tsp. cumin
  • 600g lean lamb mince (beef or another minced meat may be used as an alternative. Vegetarians omit and add chickpeas instead)
  • 2 cups cooked quinoa (brown rice may be used as an alternative)
  • ½ cup beef stock (may need adjusting depending on which vegetables you are using in your mixture)
  • 1 tbsp. *pomegranate molasses (or date syrup, honey or a tsp. of Natvia works well too)
  • Freshly ground sea salt & pepper
  • Juice of one lemon (plus the finely chopped rind if you really like that lemon ‘zing’ like I do)
  • 2/3 cup fresh parsley, chopped
  • 8 small – medium red capsicums, deseeded. (Tops removed but kept aside)

*I found this at my local Middle Eastern mini-mart (Tetsreya, Donvale)



  1. Preheat oven to 180°C. Heat oil in a frying pan over medium heat. Add onions, garlic and chilli. Cook, stirring, for 5 minutes or until soft. Add diced vegetables and pine nuts then sauté a further 5 – 10 minutes until softened and browned.
  2. Increase heat to high. Add spices. Cook, stirring, for 1 minute. Add mince in about 3 batches. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add chick peas now if not using meat and then stock. Add sweetener gradually, tasting as you go. Simmer for 5 minutes to reduce down to a nice thick consistency – you don’t want your stuffing to be too ‘saucy’. Remove from heat. Add parsley and lemon juice + rind to mince mixture. Season with salt and pepper. Mix well.
  3. Place capsicums into a shallow baking dish (preferably one with well-fitting lid). Spoon mince mixture into capsicums, pressing mixture in to firmly pack each one. Replace capsicum tops on each one.
  4. Cover with lid. Cook for about an hour, or until capsicums are just tender.
  5. Allow to stand for about 10 minutes in the covered dish, then serve

*Leftovers are delicious enjoyed hot or cold – feta or yogurt makes an excellent accompaniment if you can tolerate dairy, or a tahini-based sauce/dip such as hommus if you cannot.