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!

I 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.

Print Recipe

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!

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Entree

Cuisine: Greek

Servings: 4 -6

Author: Danielle | Krafted Koch

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

• 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.

Recipe from Sunset