Spiced Lamb and Couscous Stuffed Red Peppers
User Reviews
4.4
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Prep Time
25 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 45 mins
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Servings
6 -8 servings
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Calories
238 kcal
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Course
Main Course
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Cuisine
Mediterranean
Spiced Lamb and Couscous Stuffed Red Peppers
Description
Spiced Lamb and Couscous Stuffed Red Peppers start by preparing red bell peppers with tops removed and seeds cleared. Ground lamb is sautéed with cinnamon, allspice, cardamom, and nutmeg to infuse warm, aromatic notes. Separately, onions and garlic are softened and combined with toasted pine nuts, cooked couscous, tart currants, and salty feta cheese, all mixed with the lamb. The mixture is seasoned with salt, pepper, and optionally, a drizzle of pomegranate molasses for a subtle sweetness and acidity.
The peppers are placed upright in a casserole dish with crushed tomato sauce in the bottom. The lamb-couscous filling is pressed into each pepper, which are then baked to allow flavors to meld and the peppers to become tender while retaining some firmness. The result is a hearty, textured dish combining savory, sweet, and tangy elements, with the couscous adding lightness to the spiced lamb.
The recipe includes a yogurt mint sauce of yogurt, fresh mint, and lemon juice, which can be served alongside to add a cool, fresh contrast to the warm spices and rich filling, enhancing balance and brightness.
Ingredients
- 6 -8 bell pepper look for similar sizes and shapes so they cook evenly, red
- 12 ounces lamb ground
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cardamom
- 1/4 tsp nutmeg freshly grated
- olive oil
- 1/2 onion minced
- 3 cloves garlic minced
- 1/2 cup pine nuts
- 2 cups couscous I cook mine in chicken stock for extra flavor, cooked
- 1/4 cup currants
- 1/2 cup feta cheese crumbled
- salt fresh cracked
- black pepper fresh cracked
- pomegranate molasses optional
- 1 cup crushed tomatoes or any plain tomato sauce
Yogurt mint sauce
- 1 cup yogurt
- 1/2 cup mint leaves
- lemon juice of 1
Instructions
- Preheat oven to 350F
- Slice the tops off of your peppers and reserve. Remove the seeds and veins from the insides of the peppers.
- Brown the ground lamb and the spices in a skillet, breaking apart the meat as you cook. After it is well crumbled and no longer pink, remove it to a plate.
- Add a drizzle of olive oil to the pan and sauté the onions and garlic for a few minutes, until translucent. Remove to the plate with the lamb.
- Add the pine nuts to the pan and toast, stirring almost constantly, until they turn golden. Add a touch of olive oil if the pan is dry.
- Add back the meat and onions to the pan, along with the cooked couscous, currants, and feta. Mix well, and season with salt and pepper to taste. I like to drizzle in a little pomegranate molasses, if you have some, but it's optional.
- Pour the tomato sauce into the bottom of a casserole dish that just fits your peppers. Arrange the peppers on top. Fill each pepper with the filling, pressing down slightly to insure each one is completely filled. Mound the filling up a bit at the top. Replace the tops loosely on the peppers.
- Cover the casserole dish and peppers with a sheet of foil. Crimp the foil along the sides of the pan so the peppers can steam. Bake for about one hour and 20 minutes, removing the foil for the last 20 minutes. The peppers should be tender and slightly browned.
- Serve with yogurt mint sauce on the side.
- To make the yogurt mint sauce, blend the ingredients together in a small food processor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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