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James Carrier Photo by: James Carrier

Mediterranean Lamb- and Couscous-Stuffed Peppers

Stuff brightly colored bell pepper halves with a Mediterannean-inspired lamb and couscous filling.  This dish is perfect for a light summer supper. 

Sunset APRIL 2003

  • Yield: Makes 4 servings


  • 4 red, green, and/or yellow bell peppers (2 lb. total), rinsed
  • 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 fat-skimmed chicken broth
  • 1 1/4 cups couscous
  • 1 cup chopped parsley
  • Salt
  • 2 tablespoons crumbled feta cheese


1. Slice bell peppers in half lengthwise through stems (retain stems) and remove seeds. Place halves, cut side down, in a 12- by 17-inch baking pan. Bake in a 450º regular or convection oven until lightly browned and tender when pierced, 13 to 18 minutes.

2. 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 beginning to brown, about 5 minutes.

3. Add ground lamb and 3 tablespoons lemon juice. Stir until lamb is browned and crumbly, 2 to 3 minutes.

4. 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, 3 to 4 minutes. Stir in parsley; add salt to taste.

5. 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.

Nutritional Information

Amount per serving
  • Calories: 498
  • Calories from fat: 29%
  • Protein: 24g
  • Fat: 16g
  • Saturated fat: 6.7g
  • Carbohydrate: 65g
  • Fiber: 6.6g
  • Sodium: 134mg
  • Cholesterol: 45mg

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Mediterranean Lamb- and Couscous-Stuffed Peppers recipe