Stuffed Pepper with Lamb

My darling hubby loved this dinner so I thought it would be worth a share. It is stuffed pepper with lamb topped with asparagus sauce.


Stuffed Pepper
  • Orange bell pepper
  • Quinoa
  • Celery (chopped)
  • Dried  unsweetened cranberry
  • Pine nuts (roasted)
  • Rack of lamb
  • Worcester sauce
  • Paprika
  • Oxo bouillon
  • Fresh sage
Asparagus Sauce

What you’ll need:

  • Baking pan
  • Pot
  • Aluminium foil
  • Parchment paper
  • Chopping board

What I did:

The quinoa was cooked in chicken broth with celery and cranberry, while the pine nuts were lightly roasted in a preheated oven @ 350 degrees. The oven roasted pine nuts was mixed in with the cooked quinoa combo and set aside.

The meat was marinated with the sauce (Worcester sauce, finely diced sage, paprika, and oxo bouillon) for a while (hours, @ least 30 minutes is good) and then cooked in the preheated oven at 350 degrees to desired taste. After cooking, the lamb was allowed to rest for a few minutes on the tray outside the oven.

For the stuffed pepper: the bell pepper was cut to remove the stalk and seeds, put face down on a lined baking tray and the oven was set to broil. After a minute or so in the oven, the broiled half pepper was turn upside and filled/stuffed with the quinoa combo, covered with foil and left in the oven for about 5 minutes @ 350 degrees.


The asparagus sauce was a great compliment to the lamb, a freshness with lamb – imagine mint sauce/jelly with lamb except this time a vegetable sauce with lamb. For my hubby, the stuffed pepper was a special treat for him.



















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