Recipe: Mediterranean Lamb and Couscous Stuffed Peppers

By on June 25, 2013 in Uncategorized with 1 Comment

Mediterranean stuffed peppers with lamb

Stuffed peppers are always good for those nights when a light supper is in order. I had half a pound of ground lamb I needed to use up after making Mediterranean Burgers recently. Can you tell I’m jealous of a friend who’s going on a Mediterranean cruise?


Mediterranean Stuffed Peppers with lamb and couscous

I used a tri-color pearl couscous which gave the dish an even more vibrant look. I prefer the texture and taste of pearled couscous over regular, but you could use the regular or even rice or quinoa.

Mediterranean Lamb and Couscous Stuffed Peppers are literally overflowing with flavor. Fresh herbs (mint, parsley, rosemary, and thyme), salty feta cheese, and buttery pine nuts create an extra tasty stuffed pepper that will leave you feeling satisfied.

Note: If your brand of couscous has a different cooking time and or instructions, you probably want to go with what your package says. Just keep in mind you want it a little al dente since it will cook more in the oven.

Mediterranean Stuffed Peppers

This recipe only makes about 2 servings, 4 if you use as a side dish instead of the main dish. It was pretty much a given that my kids wouldn’t eat peppers stuffed with lamb and couscous so I counted them out. But I did have extra filling and could have filled an extra 2 pepper halves.

Mediterranean Lamb Stuffed Peppers


Recipe: Mediterranean Lamb and Couscous Stuffed Peppers
Cuisine: Main Dish
Serves: 2
Red bell peppers stuffed with a mixture of lamb, couscous, feta cheese, and fresh herbs.
  • 2 red or orange bell peppers
  • 1¼ cups chicken broth
  • 1 cup pearl couscous
  • ½ teaspoon salt
  • ½ tablespoon olive oil
  • 1 small Vidalia onion, diced
  • 2 cloves garlic, minced
  • ½ pound ground lamb
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh mint
  • ½ teaspoon dried thyme
  • salt and pepper
  • ⅓ cup chopped parsley
  • ¼ cup crumbled feta
  • 1 tablespoon pine nuts
  1. Heat oven to 450 degrees. Spray a baking sheet with cooking spray. Cut red peppers in half and remove seeds and ribs. Place peppers cut side down on baking sheet and place in oven for 10 minutes.
  2. Bring chicken broth and ½ teaspoon salt to a boil in a saucepan. Add couscous, cover, and simmer for 8 minutes. Set aside.
  3. Heat olive oil in a nonstick skillet over medium-high heat. Add onion and sauté 2 minutes. Add garlic and ground lamb and sauté 3 minutes, until lamb is no longer pink, breaking lamb into pieces with a wooden spoon. Add rosemary, mint, and thyme, and season with salt and pepper. Remove from heat.
  4. Add couscous, parsley, and feta to skillet and mix.
  5. Divide mixture evenly between peppers, place on baking sheet. Sprinkle with pine nuts. Reduce oven temperature to 375 degrees and bake peppers for 5 minutes, or until warm.

More Stuffed Pepper Recipes

Southwestern Stuffed Peppers

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  1. Oh girl, this is my kind of meal! Love!!!
    Ari @ Ari’s Menu recently posted…Drink & Dish: Red, White & Blue Grilled CheeseMy Profile

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