Mediterranean Lamb- and Couscous-Stuffed Peppers

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

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 498
Caloriesfromfat 29 %
Protein 24 g
Fat 16 g
Satfat 6.7 g
Carbohydrate 65 g
Fiber 6.6 g
Sodium 134 mg
Cholesterol 45 mg

Ingredients

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

Preparation

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.

Note:

April 2003