Mediterranean Stuffed Peppers
Try our twist on this Southern favorite – the ever-popular stuffed peppers – but instead of the traditional beef and rice, fill it full of lamb and couscous to add a little edge and a lot of flavor.
Makes: 4 servings
Total Time: 45 minutes
Recipe Created By: Kristen Winston
Featured In: Tennessee Home & Farm
Total Time: 45 minutes
Recipe Created By: Kristen Winston
Featured In: Tennessee Home & Farm
Ingredients
Couscous:
- 1 cup pearl couscous
- ¼ cup chicken stock
- 2 tablespoons olive oil
Stuffed Peppers:
- ½ pound ground lamb
- ½ cup small onion, diced
- ½ teaspoon garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons parsley, chopped
- ½ teaspoon ground fennel
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
- 4 sweet bell peppers, top cut off with seeds removed
Instructions
Couscous:
- Boil chicken stock, add couscous, reduce heat to a simmer and cook on very low for 8 minutes.
- Take off heat and let rest, covered, for 10 more minutes.
- Pour out of pot, fluff and toss with olive oil. Set aside.
Stuffing:
- Preheat oven to 400 degrees.
- Sauté onion in two tablespoons of olive oil over medium heat until translucent. Add garlic and cook, stirring for 30 seconds. Add lamb, ground fennel, coriander, salt and pepper. Cook over medium-high heat until thoroughly brown.
- Combine lamb mixture, couscous and parsley. Salt to taste. Stuff inside sweet bell peppers, and place upright on a cookie sheet.
- Bake for approximately 20 minutes.
Nutrition Facts (per serving): Calories – 370, Fat – 12g, Dietary Fiber – 3.0g, Protein – 22.7g, Vitamin A – 78%, Vitamin C – 260%, Iron – 11%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
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