Mediterranean Lamb-And Couscous-Stuffed Bell Peppers
photo by Maureen H.
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 4 green bell peppers (2 pound total or combination) or 4 yellow bell peppers, rinsed (2 pound total or combination)
- 1 1⁄2 cups chopped onions
- 1 tablespoon minced garlic
- 1 1⁄2 teaspoons fresh thyme leaves
- 1 1⁄2 teaspoons minced fresh mint leaves
- 1 1⁄2 teaspoons minced fresh rosemary leaves
- 1 teaspoon olive oil
- 8 ounces ground lamb
- 5 tablespoons lemon juice
- 1 2⁄3 cups chicken broth (fat-skimmed)
- 1 1⁄4 cups couscous
- 1 cup chopped parsley
- salt
- 2 tablespoons crumbled feta cheese
directions
- Slice peppers in half lengthwise through the stems and remove seeds.
- Place halves, cut side down, in a 12-by-17-inch baking pan.
- Bake in a 450 degree, regular or convection oven until lightly browned and tender when pierced,13 to 18 minutes.
- Meanwhile, in a 10-to-12-inch frying pan over high heat, stir onions, garlic, thyme, mint and rosemary in olive oil until onions are limp and begining to brown, about 5 minutes.
- Add ground lamb and 3 tablespoons lemon juice.
- Stir until lamb is browned and crumbly, 2 to 3 minutes.
- Stir in broth, couscous, and remaining 2 tablespoons lemon juice.
- Bring to a boil, then cover and remove from heat; let stand until liquid is absorbed and couscous is tender to bite, 3to 4 minutes.
- Stir in parsley; add salt to taste.
- Turn pepper halves over; fill each with about 2/3 cup lamb mixture.
- Sprinkle feta cheese evenly over filling.
- Bake until cheese is slightly melted, 3 to 5 minutes.
- Transfer peppers to a platter.
- Serve.
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Reviews
-
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
Tweaks
-
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
RECIPE SUBMITTED BY
Barb G.
Sonora, California