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    You are in: Home / Recipes / Mediterranean Lamb-And Couscous-Stuffed Bell Peppers Recipe
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    Mediterranean Lamb-And Couscous-Stuffed Bell Peppers

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 22, 2007

      I found this recipe outstanding, but since I am not a big fan of couscous, I made it with brown rice. Just cook the rice in the chicken stock and used the package directions. To Die For!!!

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    • on January 15, 2007

      This was very simple to make and absolutely delicious.

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    • on January 23, 2005

      I made these with green peppers and did not alter the recipe. Very savory and highly recommended!

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    • on May 07, 2003

      it was not a good idea to use the mixed peppers. the red and yellow peppers were overcooked, but the green ones were just right after 15 minutes. i also used beef instead of lamb and halved the amount of couscous to fill 3 peppers, it was plenty. i added some pine nuts to the mix. i think this would be great with leftover lamb

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    Nutritional Facts for Mediterranean Lamb-And Couscous-Stuffed Bell Peppers

    Serving Size: 1 (436 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 477.9
     
    Calories from Fat 156
    32%
    Total Fat 17.3 g
    26%
    Saturated Fat 7.3 g
    36%
    Cholesterol 47.7 mg
    15%
    Sodium 449.3 mg
    18%
    Total Carbohydrate 59.2 g
    19%
    Dietary Fiber 6.6 g
    26%
    Sugars 8.7 g
    35%
    Protein 21.7 g
    43%

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