Mediterranean Lamb-and Couscous-stuffed Bell Peppers

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 red bell peppers (2 pound total or combination) or 4 green bell peppers (2 pound total or combination) or 4 yellow bell peppers, rinsed (2 pound total or combination)
• 1 1/2 cups chopped onions
• 1 tablespoon minced garlic
• 1 1/2 teaspoons fresh thyme leaves
• 1 1/2 teaspoons minced fresh mint leaves
• 1 1/2 teaspoons minced fresh rosemary leaves
• 1 teaspoon olive oil
• 8 ounces ground lamb
• 5 tablespoons lemon juice
• 1 2/3 cups chicken broth (fat-skimmed)
• 1 1/4 cups couscous
• 1 cup chopped parsley
• salt
• 2 tablespoons crumbled feta cheese

Recipe

• 1 slice peppers in half lengthwise through the stems and remove seeds.
• 2 place halves, cut side down, in a 12-by-17-inch baking pan.
• 3 bake in a 450 degree, regular or convection oven until lightly browned and tender when pierced,13 to 18 minutes.
• 4 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 begining to brown, about 5 minutes.
• 5 add ground lamb and 3 tablespoons lemon juice.
• 6 stir until lamb is browned and crumbly, 2 to 3 minutes.
• 7 stir in broth, couscous, and remaining 2 tablespoons lemon juice.
• 8 bring to a boil, then cover and remove from heat; let stand until liquid is absorbed and couscous is tender to bite, 3to 4 minutes.
• 9 stir in parsley; add salt to taste.
• 10 turn pepper halves over; fill each with about 2/3 cup lamb mixture.
• 11 sprinkle feta cheese evenly over filling.
• 12 bake until cheese is slightly melted, 3 to 5 minutes.
• 13 transfer peppers to a platter.
• 14 serve.