Stuffed
bell peppers make a pretty plate, especially when you mix and match colors and
give them a little charred look. But besides the visual appeal, this easy
dinner is loaded with flavor—from hearty ground lamb to floral fresh mint to
the slightly salty bite of feta cheese.
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Israeli Couscous |
Note: I lightly charred the peppers over
a gas flame simply to soften them a little and blacken them in a few places—not to
completely blister the skin for peeling. If you don’t have a gas range, place
the peppers under a broiler until they begin to char in spots, turning a few
times.
And a
tip: To remove the
seeds from the peppers after removing the tops, run a knife blade gently around
the inside, then use your fingers to twist out the seeds and fibers. Shake out
any loose seeds and you’re good to go.
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Cut off top |
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Run knife around inside |
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Twist out seeds and fibers |
Serves 4
Ingredients
- 1 tbsp
olive oil, plus more for oiling dish
- 1 lb ground
lamb
- 1 large
garlic clove, finely chopped
- 2 tbsp
finely chopped onion
- sea salt
- freshly
ground black pepper
- 1 cup
chicken broth
- 1/2 cup
Israeli couscous
- 4 medium
bell peppers, any color or a mixture
- 1/2 cup
crumbled feta cheese, plus more for serving
- 2 tsp
chopped fresh mint, plus more for serving
- 2 tsp fresh
lemon juice, plus more for serving
|
Bell Peppers |
Preparation
- Heat a
skillet over medium heat and add 1 tablespoon of olive oil. Add the lamb, garlic,
and onion and season with salt and pepper. Cook, stirring occasionally, until
the lamb is cooked through and some of the liquid is absorbed, 7-8 minutes.
Drain any excess liquid and transfer the lamb mixture to a large bowl.
- Meanwhile,
bring the chicken broth to a boil in a saucepan. Stir in the couscous and
reduce the heat to low. Cover and cook until tender and the liquid is absorbed,
about 10 minutes. Fluff with a fork and transfer to the bowl with the lamb
mixture. Cool to room temperature.
|
Lamb Beginning to Cook |
|
Cooked Lamb |
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Couscous Beginning to Cook |
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Cooked Couscous |
- While the
lamb and couscous cool, preheat the oven to 350°F and lightly oil an 8 X
8-inch baking dish. (If you’re not using a gas range, preheat the broiler first
to char the peppers.)
- Cut off
about 1/2-inch from the top of each pepper, keeping the tops with stems intact.
Remove the seeds and fibers. (Note: If a stem breaks off, no problem—you
can still use the remaining top.)
- Char the
peppers and tops directly over a gas flame, turning a few times, until
beginning to char in places, 4-5 minutes total. Use tongs to transfer the
peppers and tops to a large cutting board or platter. Let cool until easily
handled.
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Beginning to Char |
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Beginning to Char2 |
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Char in Spots |
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Char in Spots2 |
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Char Tops Too |
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Charred Peppers and Tops |
- Place the
peppers snugly together cut-side up in the prepared baking dish. Reserve the
tops.
- Add 1/2 cup
feta, 2 teaspoons chopped mint, and 2 teaspoons lemon juice to the lamb and
couscous, stirring to combine. Season with salt and pepper.
- Divide the
lamb mixture and spoon into the cavities of the peppers, gently packing. Bake
until beginning to brown on top and the filling is hot throughout, 12-13
minutes.
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Lamb Mixture |
|
Ready to Bake |
|
Baked Peppers |
Plate the peppers and sprinkle with additional
feta and mint. Drizzle with lemon juice and serve with the tops ajar on the
filling.
|
Lamb and Couscous Stuffed Peppers |
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