Instructions

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the insides and outsides of the peppers with 1 tablespoon of olive oil and place them in a baking dish. Roast in the preheated oven for 15 minutes.

2. Cook the Couscous: In a small saucepan, bring the broth to a boil. Stir in the couscous, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork.

3. Prepare the Filling: In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes. Add the ground lamb, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat.

4. Season the Filling: Stir in the cumin, coriander, cinnamon, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for another 2 minutes to let the spices bloom. Remove from heat and stir in the cooked couscous, parsley, mint, and crumbled feta cheese.

5. Stuff the Peppers: Remove the bell peppers from the oven and let cool slightly. Fill each pepper with the lamb and couscous mixture, pressing down gently to pack the filling.

6. Bake: Return the stuffed peppers to the oven and bake for an additional 20-25 minutes, until the peppers are tender and the filling is heated through.

7. Serve: Let the stuffed peppers cool slightly before serving. Garnish with additional chopped parsley or mint, if desired.

Notes

Pairing Suggestions: Serve these stuffed peppers with a side of Greek yogurt mixed with lemon juice and fresh herbs, or a simple green salad.

To Ensure Success: Be sure to roast the peppers first to ensure they are tender. If you prefer softer peppers, cover the baking dish with foil during the final baking stage.

Variations: You can substitute ground beef or turkey for the lamb, and quinoa or rice for the couscous if desired.

Lamb and Couscous Stuffed Peppers