Mediterranean Stuffed Peppers
Try our twist on this Southern favorite – the ever-popular stuffed peppers – but instead of the traditional beef and rice, fill it full of lamb and couscous to add a little edge and a lot of flavor.
Yield: 4 servingsDifficulty Rating: Intermediate
Nutritional Highlights: Red bell peppers maintain skin and boost immune systems due to high vitamin A, C and antioxidant properties.
Recipe Created By: Kristen WinstonRecipe From: Tennessee Home and Farm
Ingredients
Couscous:
- 1 cup pearl couscous
- ¼ cup chicken stock
- 2 tablespoons olive oil
Stuffed Peppers:
- ½ pound ground lamb
- ½ cup small diced onion
- ½ teaspoon minced garlic
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley
- ½ teaspoon ground fennel
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
- 4 sweet bell peppers, top cut off with seeds removed
Instructions
Couscous:
- Boil chicken stock, add couscous, reduce heat to a simmer and cook on very low for 8 minutes.
- Take off heat and let rest, covered, for 10 more minutes.
- Pour out of pot, fluff and toss with olive oil. Set aside.
Stuffing:
- Sauté onion in two tablespoons of olive oil over medium heat until translucent. Add garlic and cook, stirring for 30 seconds.
- Add lamb, ground fennel, coriander, salt and pepper. Cook over medium-high heat until thoroughly brown.
- Combine lamb mixture, couscous and parsley. Salt to taste.
- Stuff inside sweet bell peppers and bake at 400 degrees for approximately 20 minutes.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/mediterranean-stuffed-peppers/
http://farmflavor.com/mediterranean-stuffed-peppers/
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