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Sweet Peppers Stuffed With Lamb And Minted Couscous

Ingredients

  • 6 medium Italian sweet peppers
  • 1 ⅔ cups couscous
  • 2 cups chicken broth
  • 1 tablespoon salt
  • Pinch turmeric
  • 5 tablespoons olive oil
  • ½ clove garlic, minced
  • 6 ounces ground lamb
  • ½ tablespoon ground black pepper
  • 2 tablespoons chopped fresh mint
  • 1 large egg, lightly beaten
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      439 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 15 grams protein; 54 milligrams cholesterol; 1315 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Preheat the oven to 350 degrees.
  2. Remove the stems from the peppers with a paring knife. Remove the seeds, leaving the vegetables whole. Set aside.
  3. Place the couscous in a very fine mesh strainer and rinse with cold running water. Rub the couscous between your hands to separate the grains. Spread the couscous in a shallow pan and let it rest for 15 minutes until plumped. Run your fingers through it to keep it from being clumpy.
  4. Place one cup of the broth, the salt and turmeric in a pot and bring to a boil. Add the couscous and stir. Strain off excess liquid, if any, reserve and return the couscous to the shallow pan to cool quickly.
  5. Meanwhile, in a small saute pan, heat one tablespoon of the olive oil over medium heat. Add the garlic and brown slightly. Add the ground lamb and pepper and stir over high heat until the meat is slightly undercooked, about two to three minutes. Remove from the heat and let cool.
  6. In a mixing bowl, combine the couscous, lamb, chopped mint and egg and mix well. Taste the mixture and add salt and pepper if desired. Stuff the mixture tightly into the peppers, being careful not to break them.
  7. Lightly coat a medium-sized skillet with four tablespoons of olive oil. Place over a high flame and add the peppers. Cook until slightly browned. Measure the reserved broth and, if necessary, add more broth to bring the total to one cup. Add this to the peppers. Cover and finish cooking in a preheated oven for 20 minutes, or until the peppers are tender.
  8. Serve hot, cold or at room temperature.

50 minutes

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