Mediterranean Lamb & Couscous Stuffed Peppers

These sweet roasted peppers are loaded with bold Mediterranean flavors including ground lamb, feta and lemon and topped with crunchy toasted pine nuts. It pairs perfectly with a side of creamy tzatziki!

Mediterranean Lamb & Couscous Stuffed Peppers Krafted Koch GreekI can’t typically get my hands on ground lamb in our small town, so when i acquired a pound, i knew i needed to make something special with it. If you don’t eat lamb or can’t get your hands on it, feel free to substitute ground beef. Lamb has a slightly gamey flavor, so venison would be a good alternative as well. A mixture of half venison and half beef, would be a particularly good substitute.

Mediterranean Lamb & Couscous Stuffed Peppers

3 medium bell peppers (red, yellow or green)
1.5 c. chopped onions
1 tsp. dried thyme
1 tsp. dried mint leaves
1 tsp. dried rosemary
1 tsp. dried dill
¼ c. lemon juice
1 c. chicken broth
½ c. couscous
1 teaspoon olive oil
8 oz. ground lamb
Salt and pepper
¼ c. toasted pine nuts
½ c. crumbled feta

Preheat oven to 450°. Slice bell peppers in half lengthwise and remove seeds, then place on a greased cookie sheet cut side down. Bake at 450° for 13-15 minutes. When peppers are browned nicely, removed from the oven and set aside.

Meanwhile, in a sauté pan, heat olive oil and add onions and spices. Sauté onions until they have a nice brown color, about 5 minutes. Add lamb and cook until meat is no longer pink, about 3-4 minutes.

To the sauté pan with the onions and meat, add the chicken broth, ½ of the lemon juice and couscous. Stir well and bring to a boil. Once it reaches a boil, immediately turn it down to low and cover. Let it sit covered for 4-5 minutes until all of the liquid is absorbed and the couscous is tender. Add salt and pepper to taste as well as the remaining lemon juice, toasted pine nuts and ½ of the feta.

Turn roasted peppers cut-side up, and fill with mixture. Be generous when filling, and overflow the top of the pepper a bit. Top the filled peppers with the remaining feta. Return peppers to oven and bake for about 5 minutes or until feta is slightly melted. Serve warm with a side of cold tzatziki.

Mediterranean Lamb & Couscous Stuffed Peppers Krafted Koch Greek

Mediterranean Lamb & Couscous Stuffed Peppers
 
Prep time
Cook time
Total time
 
These sweet roasted peppers are loaded with bold Mediterranean flavors including ground lamb, feta and lemon and topped with crunchy toasted pine nuts!
Author:
Recipe type: Entree
Cuisine: Greek
Serves: 4-6
Ingredients
  • 3 medium bell peppers (red, yellow or green)
  • 1.5 c. chopped onions
  • 1 tsp. dried thyme
  • 1 tsp. dried mint leaves
  • 1 tsp. dried rosemary
  • 1 tsp. dried dill
  • ¼ c. lemon juice
  • 1 c. chicken broth
  • ½ c. couscous
  • 1 teaspoon olive oil
  • 8 oz. ground lamb
  • Salt and pepper
  • ¼ c. toasted pine nuts
  • ½ c. crumbled feta
Instructions
  1. Preheat oven to 450°. Slice bell peppers in half lengthwise and remove seeds, then place on a greased cookie sheet cut side down. Bake at 450° for 13-15 minutes. When peppers are browned nicely, removed from the oven and set aside.
  2. Meanwhile, in a sauté pan, heat olive oil and add onions and spices. Sauté onions until they have a nice brown color, about 5 minutes. Add lamb and cook until meat is no longer pink, about 3-4 minutes.
  3. To the sauté pan with the onions and meat, add the chicken broth, ½ of the lemon juice and couscous. Stir well and bring to a boil. Once it reaches a boil, immediately turn it down to low and cover. Let it sit covered for 4-5 minutes until all of the liquid is absorbed and the couscous is tender. Add salt and pepper to taste as well as the remaining lemon juice, toasted pine nuts and ½ of the feta.
  4. Turn roasted peppers cut-side up, and fill with mixture. Be generous when filling, and overflow the top of the pepper a bit. Top the filled peppers with the remaining feta. Return peppers to oven and bake for about 5 minutes or until feta is slightly melted. Serve warm with a side of cold tzatziki.

Recipe from Sunset

Nutrition Facts
Serving Size 1 stuffed (1/2) pepper
Servings Per Container 6

Amount Per Serving
Calories 278 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 243mg 10%
Total Carbohydrate 22g 7%
Dietary Fiber 4g 16%
Sugars 6g
Protein 12g 24%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

*This post may include links to my Amazon.com affiliate account and Krafted Koch earns a few cents on the dollar if you purchase the items I share with you. Thank you for supporting my blog when you shop at Amazon!

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