Greek Stuffed Peppers
Our delicious Greek stuffed peppers make a satisfying meal that only takes about 45 minutes to prepare. Made with a filling of ground lamb or beef combined with pearl couscous, feta cheese, and herbs, they're sure to be a hit at the table.
Servings: 4 servings
Ingredients
- 4 sweet bell peppers (red, yellow, or orange) seeded, cored, and halved lengthwise
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 cloves garlic minced
- 1 pound ground lamb (or beef)
- 1 cup low-sodium chicken broth plus more if needed
- Juice of 1/2 lemon about 1-1/2 tablespoons
- 1-1/2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried)
- 1-1/2 tablespoons chopped fresh parsley
- 1/2 cup pearl (Israeli) couscous
- 1/2 cup crumbled feta cheese
- 1/2 cup finely shredded mozzarella cheese
Instructions
Pre-bake the peppers:
- Preheat oven to 425°F and coat a baking dish large enough to hold the pepper halves in a single layer with nonstick spray. Arrange the peppers, cut side up, in the prepared dish, and season lightly with salt and pepper.
- Bake them for 8 to 10 minutes, or until tender when pierced with the tip of a knife. Remove the peppers from the oven and set aside while you make the filling. Reduce the temperature to 375°F.
Make the filling:
- While the peppers are baking, heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and continue cooking until fragrant, 1 minute longer.
- Add the ground lamb (or beef), 3/4 teaspoon of salt (see recipe notes), and a few grinds of black pepper. Sauté the meat for 5 to 7 minutes, until it is no longer pink, breaking it up with a spoon as it cooks. Drain the fat from the pan and return it to the stove (see recipe notes).
- Stir in the chicken broth, lemon juice, rosemary, parsley, and couscous, and bring the mixture to a simmer. Cover and continue cooking, stirring occasionally, until the couscous has absorbed the liquid, 7 to 10 minutes. Feel free to add a little more broth if needed. Remove from the heat and stir in the crumbled feta cheese.
Stuff and bake the peppers:
- Using a paper towel, blot any liquid that may have accumulated in the pepper cavities after baking. Divide the lamb mixture evenly between them. Top each with a portion of shredded mozzarella and bake for 10 to 12 minutes or until the cheeses have melted. Serve immediately.
Notes
Here are a few tips for success:
- Use the right baking dish: Choose a baking dish that fits the pepper snugly (ours is 13 x 9) so they don't lose their shape during cooking.
- Be careful with the salt: If you aren't using low-sodium chicken broth, reduce the salt when sautéing the meat from 3/4 to 1/2 teaspoon. You can always add more salt once all the other filling ingredients have been added.
- Drain the fat from the meat: After cooking the ground lamb or beef, thoroughly drain the fat from the pan. If necessary, use paper towels to blot the remaining fat after draining.
- Dry the peppers before filling them: Pre-baking the peppers will cause them to give off some liquid that generally pools in their cavities. Use a paper towel to blot them dry before adding your filling.
- Buy feta cheese in a block: We recommend buying a block of feta cheese instead of already crumbled feta because it retains more moisture. Consequently, it has a creamier texture when heated and a less salty flavor. Another bonus is that it stays fresh longer.
Nutrition
Calories: 574 | Total Fat: 36g | Cholesterol: 104mg | Sodium: 494mg | Carbohydrates: 31g | Fiber: 4g | Sugar: 8g | Protein: 32g