Mediterranean Stuffed Bell Peppers
85% authentic · Mediterranean
A flavorful twist featuring ground lamb, couscous, feta cheese, olives, and herbs, baked in bell peppers.
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Ingredients
- Bell peppers4 large (any color)
- Ground lamb1 lb
- Cooked couscous1.5 cups
- Onion1/2 medium, finely chopped
- Garlic2 cloves, minced
- Diced tomatoes1/2 cup
- Kalamata olives1/4 cup, chopped
- Feta cheese1/2 cup, crumbled
- Fresh mint2 tbsp, chopped
- Fresh parsley2 tbsp, chopped
- Cumin1 tsp
- Cinnamon1/2 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Olive oil1 tbsp
Steps
- 1
Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise and remove seeds. Blanch peppers in boiling water for 5 minutes.
- 2
In a skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- 3
Add ground lamb and cook until browned. Drain excess fat.
- 4
Stir in minced garlic, cooked couscous, diced tomatoes, chopped olives, chopped mint, chopped parsley, cumin, cinnamon, salt, and pepper. Mix well.
- 5
Spoon the lamb and couscous mixture into the blanched pepper halves.
- 6
Place peppers in a baking dish. Bake for 25 minutes.
- 7
Remove from oven, sprinkle with crumbled feta cheese. Bake for another 10-15 minutes, or until peppers are tender and feta is lightly golden.
- 8
Garnish with extra fresh parsley or mint if desired.
