Turkish Paleo Dinner: Grilled Lamb Chops with Quinoa Stuffed Peppers & Creamy Garlic Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 lamb chops (bone
• in) 4 bell peppers (assorted colors) 1 cup quinoa (uncooked) 2 cups chicken broth (low sodium) 1/2 cup tomatoes (diced) 1/2 cup red onion (finely chopped) 2 cloves garlic (minced) 1 tbsp olive oil Salt and pepper to taste 1/4 cup cilantro (chopped, for garnish) 2 tbsp lemon juice

Instructions

1. a. Preheat your oven to 350°F (175°C). b. In a medium pot, bring the chicken broth to a boil. Add quinoa, cover, and simmer for 12 15 minutes or until cooked through. Fluff with a fork and set aside. c. Slice the tops off the bell peppers and remove seeds and membranes. Stuff each pepper with cooked quinoa, then place them on a baking sheet. d. In a small bowl, mix tomatoes, red onion, garlic, olive oil, salt, and pepper. Divide the mixture among the stuffed peppers. e. Bake the peppers for 20 25 minutes or until tender. Meanwhile, season lamb chops with salt and pepper, then grill or pan sear to desired doneness. f. Combine lemon juice and cilantro in a small bowl. Serve garlic sauce on the side. g. Arrange grilled lamb chops and stuffed peppers on plates, drizzling with the garlic sauce and lemon cilantro mixture.

Chef’s Insight

To achieve the perfect texture for the quinoa, use a fork to fluff it as soon as it's done cooking.

Notes

To create a visually appealing dish, use a variety of colored bell peppers for the stuffed peppers.