Mediterranean Lamb- and Couscous-Stuffed Peppers

4 Reviews
ADD YOUR REVIEW
James Carrier
Yield
Makes 4 servings
April 2003
RECIPE BY Sunset

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

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

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Ratings & Reviews

AMMoore's Review

Liz
March 09, 2011
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.

Dsbenn's Review

AMMoore
February 23, 2011
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.

carlasm72's Review

carlasm72
August 08, 2010
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.

LuLuPorter's Review

Dsbenn
April 12, 2010
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!