Mediterranean-Style Stuffed Peppers
These lamb-stuffed peppers are flavored with Greek-inspired ingredients like lemon juice, rosemary and feta cheese. They're a perfect choice for a make-ahead meal because they have even more flavor when reheated. Serve with a light tossed salad with a Greek vinaigrette.
- 3 large red bell peppers, cored, seeded, tops reserved
- 3 large green bell peppers, cored, seeded, tops reserved
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-1/2 teaspoons fresh rosemary, minced
- 1 pound ground lamb
- 1/4 cup fresh lemon juice, divided
- 3/4 cup Israeli couscous, uncooked
- 1 cup low-sodium chicken broth
- 1/4 cup chopped parsley
- Salt and freshly ground black pepper
- 1/4 cup crumbled feta cheese
Preheat oven to 425°F. Line a baking pan with foil and spray lightly with nonstick spray. Arrange the bell peppers with their reserved tops on the pan, cut side down, and roast until tender when pierced, 8 to 10 minutes. Set aside to cool.
In the meantime, heat the olive oil in a pan over medium heat. Add onions, garlic and rosemary and sauté until garlic becomes fragrant, 2 to 3 minutes.
Add the ground lamb and 3 tablespoons of the lemon juice. Cook until lamb is browned and crumbly, 4 to 5 minutes.
Stir in the chicken broth, couscous and remaining 1 tablespoon of lemon juice. Bring to a boil, cover, remove from the heat and let stand until the couscous has absorbed the liquid, about 10 minutes. Stir in the chopped parsley and add salt and pepper to taste.
Flip the peppers over and fill each with the lamb mixture and top each with 2 teaspoons of crumbled feta cheese. Return the peppers to the oven and bake for 5 minutes or until the cheese is slightly melted. Transfer to a platter and serve immediately.
Makes 6 servings
After the peppers have cooled to the touch, place them in a 9x9 glass dish, sprayed lightly with nonstick spray. You should be able to stand them up side by side rather snugly which will keep them from falling over once they're stuffed.