Best 6 Mediterranean Lamb And Couscous Stuffed Bell Peppers Recipes

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Embark on a culinary journey to the shores of the Mediterranean with this tantalizing recipe for Lamb and Couscous Stuffed Bell Peppers. This vibrant dish combines the succulent flavors of lamb, aromatic herbs, and fluffy couscous, all nestled within colorful bell peppers. Delight your taste buds with a symphony of textures and flavors in every bite. Discover the secrets of preparing this delectable dish, from selecting the perfect bell peppers to creating a flavorful lamb and couscous filling. Explore variations using different types of bell peppers and fillings, and learn how to adjust the spice level to suit your preferences. This comprehensive guide provides step-by-step instructions, cooking tips, and serving suggestions to ensure a successful and satisfying culinary experience.

Here are our top 6 tried and tested recipes!

MEDITERRANEAN COUSCOUS STUFFED PEPPERS



Mediterranean Couscous Stuffed Peppers image

Mediterranean stuffed peppers with couscous are easy to make, healthy, and packed with fresh Greek flavors.

Provided by Ann Otis

Categories     Main Dish

Time 1h10m

Number Of Ingredients 16

4 bell peppers (seeded and halved lengthwise)
3/4 cup vegetable broth
3/4 cup uncooked couscous
1/4 teaspoon kosher salt
1/4 teaspoon ground turmeric
1 tablespoon olive oil
1/2 medium yellow onion (chopped)
2 large cloves garlic (minced)
1 small zucchini (diced)
2 teaspoons dried oregano
1 14- oz can black-eyed peas
2 cups chopped plum tomatoes (about 3-4 tomatoes)
1/4 cup fresh basil (chopped and loosely packed)
1 cup crumbled feta
salt and pepper to taste
fresh lemon juice and olive oil for drizzling

Steps:

  • Preheat the oven to 400 F. Grease a 9 x 13 inch baking pan with olive oil.
  • Cut the bell peppers in half lengthwise (from top to bottom). Remove the stems and seeds and place them cut-side up in the baking dish.
  • Bring the broth to a boil in a medium sauce pan. Remove the pan from the heat and stir in the couscous, salt, and turmeric. Cover with a lid and set aside for 10 minutes or until the water is fully absorbed. Remove the lid to cool.
  • Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until tender, about 3-4 minutes. Add the zucchini, garlic, and oregano and cook an additional 3-4 minutes., until softened and fragrant.
  • Stir in the black-eyed peas and tomatoes and cook another 2-3 minutes.
  • Fold in the couscous, feta and basil. Taste and add salt and pepper to taste.
  • Fill the pepper halves with the couscous mixture and cover the baking dish tightly with foil.
  • Bake in the preheated oven for 30-40 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is golden.
  • Sprinkle with extra feta and fresh basil before serving if desired.

Nutrition Facts : Calories 454 kcal, Carbohydrate 65 g, Protein 21 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 763 mg, Fiber 14 g, Sugar 15 g, ServingSize 1 serving

HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS



Healthy Vegetable and Couscous Stuffed Peppers image

This dish looks particularly vibrant when you use a combination of sweet yellow, red and orange bell peppers. Pick the largest ones you can find, with the flattest, most stable bottoms so they remain standing once they're stuffed and baked in the tomato sauce. These peppers are delicious hot out of the oven or served Mediterranean-style at room temperature.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

6 large red, yellow or orange bell peppers (or a combination), stable-bottomed enough to stand upright
Two 28-ounce cans fire-roasted tomatoes
1 cup Israeli couscous
1 tablespoon chopped fresh oregano (about 3 sprigs) or 2 teaspoons dried
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium zucchini, finely chopped
6 cloves garlic, minced
3 cups loosely packed baby spinach
1/4 teaspoon red chile flakes, optional
One 7-ounce block feta cheese, drained and crumbled
1/2 cup chopped fresh basil (about 12 large leaves)

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
  • Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
  • To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
  • Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
  • Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.

SPICY LAMB-STUFFED PEPPERS



Spicy Lamb-Stuffed Peppers image

Make and share this Spicy Lamb-Stuffed Peppers recipe from Food.com.

Provided by JackieOhNo

Categories     Lamb/Sheep

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

8 medium bell peppers (red, yellow, or green)
1 1/2 lbs lean ground lamb
1 large onion, finely chopped (about 1-1/4 cups)
2 cups cooked rice
1/2 cup ketchup
1/2 cup raisins
1 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
2 eggs, lightly beaten
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 375 degrees. Slice off the tops of the bell peppers and remove the seeds. Remove the stems and finely chop the cleaned pepper tops. Stand the peppers, cut end up, in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray.
  • Brown the lamb in a large skillet over medium-high heat for 5-7 minutes, until no pink remains, stirring often to break up the meat; drain the liquid. Add the onion and chopped pepper. Cook, stirring, for about 5 minutes, until the onion is tender; remove from the heat. Stir in the rice, ketchup, raisins, allspice, cumin, cinnamon, black pepper, and eggs; blend well. Stir in the salt and cayenne pepper.
  • Fill the peppers with the rice mixture, packing lightly. Cover with aluminum foil and bake for 40-50 minutes, or until the peppers are soft and can be pierced with a fork.

Nutrition Facts : Calories 394.7, Fat 21.7, SaturatedFat 9.2, Cholesterol 115.2, Sodium 676.6, Carbohydrate 32.2, Fiber 3, Sugar 12.6, Protein 18.6

MEDITERRANEAN LAMB-AND COUSCOUS-STUFFED BELL PEPPERS



Mediterranean Lamb-And Couscous-Stuffed Bell Peppers image

Reto dishes-like stuffed peppers- might remind us of long hours in the Kitchen, But these can be on the table surprisingly fast.Over flowing with Lamb and couscous, they are light and satisfying at the same time. Recipe comes from Sunset Magazine

Provided by Barb G.

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

4 green bell peppers (2 pound total or combination) or 4 yellow bell peppers, rinsed (2 pound total or combination)
1 1/2 cups chopped onions
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves
1 1/2 teaspoons minced fresh mint leaves
1 1/2 teaspoons minced fresh rosemary leaves
1 teaspoon olive oil
8 ounces ground lamb
5 tablespoons lemon juice
1 2/3 cups chicken broth (fat-skimmed)
1 1/4 cups couscous
1 cup chopped parsley
salt
2 tablespoons crumbled feta cheese

Steps:

  • 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.

LAMB AND RICE STUFFED PEPPERS



Lamb and Rice Stuffed Peppers image

Provided by Rachael Ray : Food Network

Time 3h5m

Yield 4 servings

Number Of Ingredients 15

4 large red bell peppers
1 tablespoon unsalted butter
1 1/4 cups orzo pasta
3 to 4 cloves garlic, chopped
2 cups water
12 ounces ground lamb
Kosher salt and freshly ground black pepper
2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 1/2 teaspoons dried
2 small sprigs fresh rosemary, leaves picked and finely chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup, plus 2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cubanelle peppers or mild frying peppers, chopped
1 (28-ounce) can tomato sauce
1 cup crumbled feta cheese or goat cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot. Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole.
  • Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat. Add the orzo and brown lightly, and then add 1/2 the garlic and stir. After 30 seconds stir in the water. Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes. Spread the orzo onto a baking sheet and cool.
  • Place the ground lamb in a bowl and add the cooled orzo. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through.
  • Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft. Add the tomato sauce, and season with salt, and pepper.
  • Cool the peppers and sauce for a make-ahead meal or serve immediately.
  • For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes. Uncover and let the water evaporate, and crisp the top, 20 minutes more. Reheat the sauce over medium-low heat to heat through.
  • Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta.

MEDITERRANEAN STUFFED PEPPERS



Mediterranean stuffed peppers image

Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)
85g couscous
25g pine nuts, toasted
handful black olives, roughly chopped
50g feta cheese, crumbled
50g semi-dried tomato snipped, or handful cherry tomatoes, quartered
2 tbsp shredded basil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
  • Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

Nutrition Facts : Calories 321 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium

Tips:

  • Choose the right bell peppers: Look for large, firm bell peppers with smooth skin and no blemishes. Red, yellow, and orange bell peppers are all good choices.
  • Cook the lamb filling thoroughly: Use a meat thermometer to ensure that the internal temperature of the lamb filling reaches 165°F (74°C) before stuffing the bell peppers.
  • Pack the stuffing tightly: Press the lamb filling firmly into the bell peppers to ensure that they are evenly cooked.
  • Bake the bell peppers until tender: Bake the stuffed bell peppers for 30-35 minutes, or until the bell peppers are tender and the filling is cooked through.
  • Serve immediately: Stuffed bell peppers are best served immediately after they are baked.

Conclusion:

Mediterranean lamb and couscous stuffed bell peppers are a delicious and satisfying meal. They are perfect for a weeknight dinner or a special occasion. The combination of lamb, couscous, and vegetables makes these bell peppers a flavorful and healthy choice. Serve them with a side of tzatziki sauce or hummus for a complete meal.

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