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1
Cook the quinoa according to package instructions while you are preparing the rest of the dish.
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2
Heat a large pan to medium-high heat and preheat the oven to 425 F.
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3
Split the green peppers in half and remove the seeds and stems.
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4
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.
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5
Remove peppers from oven and set aside.
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6
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.
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7
Add the raisins, garlic, cumin, cinnamon, allspice, and a dash of crushed red pepper and salt to the lamb.
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8
Stir, inhale, sigh.
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9
Keep it warm if the quinoa isnt done yet.
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10
Into the lamb/spice mixture, add the quinoa, mint, tomatoes, pine nuts, and most of the feta cheese (keep a little for garnish).
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11
Heat over medium heat, stirring together as you go.
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12
Taste the filling for seasoningI almost always add more cinnamon and salt.
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13
Fill the pepper halves with heaps of quinoa/lamb filling.
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14
Crumble the remaining feta on top of the peppers and broil on high heat for 3-5 minutes until the cheese is browned.
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15
Serve with tzatziki sauce or Greek yogurt and extra mint, if youd like.
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16
Make-ahead: Make the peppers and filling up to 2 days in advance and store them covered in the fridge.
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17
To reheat, sprinkle with extra feta and bake for 20 minutes at 350 F, then broil for 5 minutes.
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18
Enjoy!
