Preheat oven to 200°C (400°F). Place the bell peppers on a baking sheet, cut-side facing up.
Cook the rice: Prepare the rice according to package instructions. Set aside.
Make the filling: Spray a large pan with cooking spray and heat over medium-high heat. Add the lamb, scallions, garlic, cumin, cinnamon, and chili flakes. Cook for 4-5 minutes, breaking up the lamb with a spoon.
Stir in the cooked rice, tomatoes, zucchini, coriander, and mint. Season with salt and pepper to taste.
Stuff the peppers: Divide the filling mixture evenly among the prepared pepper halves.
Bake: Spray the stuffed peppers lightly with cooking spray. Bake for 15-20 minutes, or until the peppers are tender and the filling is cooked through.
Serve:** Enjoy two halves per person, with a side of vegetables or salad.
Tips:
Feel free to substitute ground turkey, chicken, or another lean protein for the lamb.
Add other chopped vegetables to the filling, such as mushrooms, onions, or bell peppers of a different color.
For a vegetarian option, omit the meat and add an extra cup of cooked lentils or black beans to the filling.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
