Mediterranean Lamb and Couscous Stuffed Bell Peppers
Elevate your dinner table with these Mediterranean Lamb and Couscous Stuffed Bell Peppers, a vibrant dish bursting with bold flavors and wholesome ingredients. Sweet bell peppers are packed with a savory blend of spiced ground lamb, fluffy couscous, and aromatic herbs like parsley and mint, creating a harmony of textures in every bite. Enhanced with warming spices like cinnamon, cumin, and coriander, and finished with a tangy sprinkle of feta cheese, this dish is a Mediterranean-inspired masterpiece that’s as healthy as it is delicious. Baked to perfection with a touch of stock to keep the peppers tender and moist, this satisfying recipe is ideal for dinner parties, weeknight meals, or meal prep. Perfectly balanced and incredibly versatile, these stuffed peppers are sure to become a household favorite!
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Recipe Information
Ingredients
- 4 whole Bell peppers
- 450 grams Ground lamb
- 120 grams Couscous
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 400 grams (1 can) Diced tomatoes
- 0.5 teaspoons Cinnamon
- 1 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 1 teaspoons Salt
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon, chopped Fresh mint
- 50 grams, crumbled Feta cheese
- 120 milliliters Chicken or vegetable stock
- 240 milliliters Water
Instructions
Preheat your oven to 190°C (375°F).
Slice the tops off the bell peppers and remove the seeds and membranes. Reserve the tops for later use (optional).
Bring 240 milliliters of water to a boil in a small saucepan. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
Add the ground lamb to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks, about 6-8 minutes.
Stir in the tomato paste, diced tomatoes, cinnamon, cumin, coriander, and salt. Let the mixture simmer for 5 minutes to allow the flavors to meld.
Turn off the heat and fold in the cooked couscous, chopped parsley, and mint. Mix well to combine.
Brush the outside of each bell pepper with the remaining tablespoon of olive oil and place them upright in a baking dish.
Fill each bell pepper generously with the lamb and couscous mixture, pressing down gently to pack the filling.
Pour the chicken or vegetable stock into the base of the baking dish to keep the peppers moist while baking.
Cover the peppers with their reserved tops or aluminum foil, and bake in the oven for 30 minutes.
Remove the foil or tops, sprinkle crumbled feta cheese on each stuffed pepper, and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is slightly golden.
Garnish with extra parsley or mint, if desired, and serve warm.
Nutrition Facts
Calories |
8766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 4484 mg | 195% | |
| Total Carbohydrate | 1817.8 g | 661% | |
| Dietary Fiber | 484.7 g | 1731% | |
| Total Sugars | 1211.8 g | ||
| Protein | 363.6 g | 727% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4767 mg | 367% | |
| Iron | 121.2 mg | 673% | |
| Potassium | 96624 mg | 2056% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
