Lamb-Couscous Stuffed Peppers recipe
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
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: Red bell peppers maintain skin and boost immune systems due to high vitamin A, C and antioxidant properties.

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm



  1. Boil chicken stock, add couscous, reduce heat to a simmer and cook on very low for 8 minutes.
  2. Take off heat and let rest, covered, for 10 more minutes.
  3. Pour out of pot, fluff and toss with olive oil. Set aside.


  1. Preheat oven to 400 degrees.
  2. 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.
  3. Combine lamb mixture, couscous and parsley. Salt to taste. Stuff inside sweet bell peppers, and place upright on a cookie sheet.
  4. 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.


  1. Sauted the onions, garlic but I didn’t cook the lamb till the peppers were stuffed…added chicken broth to dish with pat of butter. Also added grilled pine nuts to mixture…can’t stop eating them!!


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