Stuff brightly colored bell pepper halves with a Mediterannean-inspired lamb and couscous filling. This dish is perfect for a light summer supper.
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.
A quick, easy go to meal. I freeze unused filling for next time. Tri-color couscous is an excellent choice to use with red and orange peppers.
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!
