Mediterranean Lamb- and Couscous-Stuffed Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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.
3. Add ground lamb and 3 tablespoons lemon juice. Stir until lamb is browned and crumbly, 2 to 3 minutes.
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.
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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