Mediterranean Lamb- and Couscous-Stuffed Peppers

Name: Mediterranean Lamb- and Couscous-Stuffed Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 red, green, and/or yellow bell peppers (2 lb. total), rinsed; 296 milliliters couscous; 394 milliliters fat-skimmed chicken broth; 2 Tbsps crumbled feta cheese; 2 teaspoons minced fresh mint leaves; 2 teaspoons minced fresh rosemary leaves; 2 teaspoons fresh thyme leaves; 1 Tbsp minced garlic; 227 grams ground lamb; 5 Tbsps lemon juice; 1 teaspoon olive oil; 355 milliliters chopped onions; 237 milliliters chopped parsley; 4 servings Salt

You can never have too many main course recipes, so give Mediterranean Lamb- and Couscous-Stuffed Peppers a try. One serving contains 472 calories, 21g of protein, and 17g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. A mixture of ground lamb, feta cheese, fat-skimmed chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Slice bell peppers in half lengthwise through stems (retain stems) and remove seeds.

Ingredients you will need

Bell Pepper

Seeds

Place halves, cut side down, in a 12- by 17-inch baking pan.

Equipment you will use

Baking Pan

Bake in a 450 regular or convection oven until lightly browned and tender when pierced, 13 to 18 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Rosemary

Garlic

Onion

Thyme

Mint

Equipment you will use

Frying Pan

Add ground lamb and 3 tablespoons lemon juice. Stir until lamb is browned and crumbly, 2 to 3 minutes.

Ingredients you will need

Ground Lamb

Lemon Juice

Lamb

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.

Ingredients you will need

Lemon Juice

Couscous