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
Author: 
Recipe type: Entree
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
These sweet roasted peppers are loaded with bold Mediterranean flavors including ground lamb, feta and lemon and topped with crunchy toasted pine nuts!
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!

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: