Peppers Stuffed With Lamb & Couscous

Peppers Stuffed With Lamb & Couscous 2

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  

Rating:
[Total: 2   Average: 5/5]

If you’re looking for an easy dinner menu item then look no further. This dish is super easy to make and everyone will swear that you spent all day in the kitchen. 

  • 1 Pound Ground Lamb
  • 6 Bell Peppers (Red, Yellow, Orange, or Green)
  • 5 Tablespoons Olive Oil
  • 3/4 Cup Onion (Coarsely Chopped)
  • 1 Cup Pearl Couscous (Also Called Israeli Couscous)
  • 1 1/4 Cups Water
  • 3 Tablespoons Fresh Oregano (Coarsely Chopped)
  • 1 Pinch Saffron
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  1. Preheat your oven to 350 degrees.
  2. Slice tops off each pepper, which should be approximately a quarter inch from the tip. Reserve tops and set aside. Remove membranes and seeds from peppers.
  3. In a large –size sauté pan add ground lamb and cook over a medium-high heat for 10 minutes until cooked through.
  4. In a large-size saucepan heat 1 tablespoon olive oil, add chopped onions and cook over a medium heat for 2 minutes until tender. Add couscous and cook, stirring, for 2 minutes. Add water, kosher salt, and pepper. Cover and cook 8 minutes or until al dente.
  5. The couscous should have absorbed all the water.
  6. Add cooked lamb, chopped oregano, saffron and 1 tablespoon olive oil to couscous.
  7. Choose baking pan just big enough to hold peppers. Coat pan with remaining olive oil. Fill each pepper with lamb and couscous mixture
  8. Cover each one loosely with one of the lids previously set aside.
  9. Place in oven and bake for 1 hour.
  10. Remove from oven and carefully transfer to serving platter.
  11. Serve warm.
  12. Serves 6
  13. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes