This easy-to-make stuffed pepper recipe is flavored with a combination of Mediterranean-style ingredients and flavors that include ground lamb, pearl couscous, fresh lemon juice, rosemary and crumbled feta cheese. Although they’re ready in under 45 minutes, these stuffed peppers can also be made ahead and baked just before serving making them a good choice when planning weeknight dinners.
Mediterranean Lamb Stuffed Peppers
This Mediterranean-inspired stuffed pepper recipe is made with a flavorful blend of ground lamb, pearl couscous, fresh lemon, rosemary and crumbled feta cheese.
Ingredients
- 4 large bell peppers, any combination of colors
- Salt and freshly ground black pepper
- 1 pound ground lamb
- 1 tablespoon olive oil
- 1 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth, plus more if needed
- Juice of 1/2 lemon
- 1 to 2 teaspoons fresh rosemary, finely chopped
- 1/2 cup pearl, Israeli or grande couscous
- 1/2 cup crumbled feta cheese, reduced fat is fine
Instructions
- Preheat oven to 425°F, line a rimmed baking sheet with foil and coat with nonstick spray.
- Remove the stems from the peppers, halve them lengthwise and remove the seeds. Arrange cut side up on the prepared pan, season lightly with salt and pepper and roast until tender when pierced with a knife, 8 to 10 minutes.
- Remove the peppers from the oven, set aside and reduce the temperature to 375°F.
- While the peppers roast, heat a large frying pan over medium-high heat and add the ground lamb. Cook until lightly browned and crumbly, 4 to 5 minutes. Drain the excess fat from the pan, transfer the lamb to a bowl and set aside.
- Wipe out the pan, add the olive oil and place over medium heat. Add the onion and sauté until soft and barely golden, 5 to 6 minutes. Add the garlic and continue cooking until fragrant, 1 to 2 minutes.
- Return the lamb to the pan, combine with the onion-garlic mixture and season to taste with salt and pepper.
- Stir in the chicken broth, lemon juice, rosemary and couscous and bring to a simmer. Cover and continue cooking, stirring occasionally, until the couscous has absorbed the liquid, 7 to 10 minutes.
- Drain any liquid that may and accumulated in the pepper cavities and divide the lamb mixture between them. Top each with a tablespoon of crumbled feta and bake until the cheese is soft and barely golden, 10 to 12 minutes. Serve immediately.
Nutrition Information
Nutrition Facts
Mediterranean Lamb Stuffed Peppers
Amount per Serving
Calories
468
% Daily Value*
Fat
33
g
51
%
Saturated Fat
14
g
88
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Cholesterol
93
mg
31
%
Sodium
260
mg
11
%
Carbohydrates
16
g
5
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
26
g
52
%
Calcium
49
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Ronald Williams says
Very good. I added about 1 teaspoon Aleppo pepper and 1/2 teaspoon sumac to the meat mixture and I also used cooked farro instead of couscous as the grain.
Lynne Webb says
Hi Ronald,
Those are really well-thought-out additions/changes to this recipe and I really appreciate you sharing them with us. The Aleppo pepper must have added some mellow heat and the sumac has that citrusy quality that along with the lemon juice, cuts through the richness of the ground lamb. The farro has a little more texture than couscous too – all nice choices. Thanks again.