Turkish Lamb & Egg Stuffed Peppers

Ingredients

• •4 large bell peppers (any color)
• •1 pound ground lamb
• •2 large eggs
• •1 teaspoon ground cumin
• •1 teaspoon paprika
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1 cup cooked quinoa
• •1/2 cup chopped fresh parsley
• •1/2 cup crumbled feta cheese (optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

3. 3

   In a skillet over medium heat, sauté the ground lamb until browned, about 5-7 minutes. Drain excess fat if necessary.

4. 4

   In a bowl, combine the cooked lamb with quinoa, cumin, paprika, salt, pepper, parsley, and feta cheese if using. Mix until well combined.

5. 5

   Gently crack one egg into each stuffed pepper, then spoon in the lamb and quinoa mixture around the egg, filling it to the top.

6. 6

   Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes, until the egg whites are set and the peppers are tender.

7. 7

   Serve warm, garnished with extra parsley if desired.