Mediterranean Lamb- and Couscous-Stuffed Peppers

Mediterranean Lamb- and Couscous-Stuffed Peppers
Photo by James Carrier

Ingredients

  • 8 ounces ground lamb
  • 1 ½ teaspoons fresh thyme leaves
  • 1 ½ teaspoons fresh thyme leaves
  • 1 ¼ cups couscous
  • 1 ¼ cups couscous
  • 5 tablespoons lemon juice
  • 4 red, green, and/or yellow bell peppers (2 lb. total), rinsed
  • + 21 more ingredients
    • 8 ounces ground lamb
    • 1 ½ teaspoons minced fresh mint leaves
    • 1 2/3 cups fat-skimmed chicken broth
    • 1 teaspoon olive oil
    • 1 cup chopped parsley
    • 1 2/3 cups fat-skimmed chicken broth
    • 1 ½ teaspoons minced fresh rosemary leaves
    • 1 teaspoon olive oil
    • 1 ½ cups chopped onions
    • Salt
    • 2 tablespoons crumbled feta cheese
    • 1 tablespoon minced garlic
    • 1 ½ teaspoons minced fresh rosemary leaves
    • 4 red, green, and/or yellow bell peppers (2 lb. total), rinsed
    • Salt
    • 1 tablespoon minced garlic
    • 1 ½ cups chopped onions
    • 1 ½ teaspoons minced fresh mint leaves
    • 5 tablespoons lemon juice
    • 2 tablespoons crumbled feta cheese
    • 1 cup chopped parsley

1. Slice bell peppers in half lengthwise through stems (retain stems) and remove seeds. Place halves, cut side down, in a 12- by 17-inch baking pan. Bake in a 450° regular or convection oven until lightly browned and tender when pierced, 13 to 18 minutes. 2. Meanwhile, in a 10- to 12-inch frying ...

View full recipe at My Recipes

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