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.
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.
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, 3 to 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.
This was very good and I will make it again. I only used three peppers since I wanted a higher stuffing to pepper ratio. Also, I used fresh mint but dried herbs for everything else since that is what I had on hand.
This recipe for stuffed peppers was published along with a recipe for Fattoush salad. The peppers and salad are a not-to-miss combo. Together, the two recipes have been at the top of our entertaining menu list since published. Both are outstanding both in flavor and presentation and after making them at least a few times a year for years I can say they are virtually fool proof. I use one pepper of each color which makes for a nice presentation. I have tried it with ground beef and found that it lacked the mediterranean flavor of the original.
This is by far one of my favorite recipes. I make it several times a year. I have substituted ground beef and ground elk with success, though lamb and elk were best. I also make the filling the night before, then stuff the peppers and pop them in the crock pot on low for 4-6 hours the next day (I stuff the peppers standing up instead of halved for this, and don't pre-roast them). I freeze the extra filling and use it to stuff and roast zucchini later on. SOOO good!
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