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Mediterranean Lamb and Couscous Stuffed Peppers Recipe

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This recipe for Mediterranean Lamb and Couscous Stuffed Peppers is from The Piccolo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 red, green, and/or yellow bell peppers, rinsed
1½ cups chopped onions
1 Tbsp minced garlic
1½ tsp fresh thyme leaves
1½ tsp minced fresh mint leaves
1½ tsp minced fresh rosemary leaves
1 tsp olive oil
8 ounces ground lamb
5 tablespoons lemon juice
1⅔ cups fat-skimmed chicken broth
1¼ cups couscous
1 cup chopped parsley
salt
2 Tbsp shredded Parmesan cheese
Directions:
Directions:
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 tender when pierced, 13 to 18 minutes.

ADD ground lamb and 3 Tbsp 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 cheese evenly over filling, Bake until cheese is slightly melted, 3 to 5 minutes. Transfer peppers to a platter.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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