Ingredients
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1 tablespoon minced garlic
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1 1/2 teaspoons minced fresh mint leaves
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1 teaspoon olive oil
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8 ounces ground lamb
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5 tablespoons lemon juice
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1 2/3 cups chicken broth (fat-skimmed)
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1 1/4 cups couscous
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1 cup chopped parsley
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salt
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2 tablespoons crumbled feta cheese
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1 1/2 cups chopped onions
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4 green bell peppers (2 pound total or combination) or 4 yellow bell peppers, rinsed (2 pound total or combination)
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1 1/2 teaspoons fresh thyme leaves
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1 1/2 teaspoons minced fresh rosemary leaves
Instructions
- Slice peppers in half lengthwise through the stems and remove seeds.
- Place halves, cut side down, in a 12-by-17-inch baking pan.
- Bake in a 450 degree, regular or convection oven until lightly browned and tender when pierced,13 to 18 minutes.
- Meanwhile, in a 10-to-12-inch frying pan over high heat, stir onions, garlic, thyme, mint and rosemary in olive oil until onions are limp and begining to brown, about 5 minutes.
- Add ground lamb and 3 tablespoons lemon juice.
- Stir until lamb is browned and crumbly, 2 to 3 minutes.
- Stir in broth, couscous, and remaining 2 tablespoons lemon juice.
- Bring to a boil, then cover and remove from heat; let stand until liquid is absorbed and couscous is tender to bite, 3to 4 minutes.
- Stir in parsley; add salt to taste.
- Turn pepper halves over; fill each with about 2/3 cup lamb mixture.
- Sprinkle feta cheese evenly over filling.
- Bake until cheese is slightly melted, 3 to 5 minutes.
- Transfer peppers to a platter.
- Serve.