Mediterranean Style Stuffed Peppers

I was chatting with our sweet Sophia the other day and she mentioned she was cooking stuffed peppers for dinner. That was just the nudge I needed to add peppers to our menu this week. The supply is certainly plentiful this time of year and the prices go down accordingly so it seemed like a no brainer.

Although I'd just as soon have made a version that we've posted here before, I thought I'd give 'em a different twist and try a Mediterranean translation, adapted from Cooking Light. I known, I know - I can hear you now. What exactly constitutes a Mediterranean style stuffed pepper anyway? I don't know about you but when I think of Mediterranean, I think of lamb and therefore mint. The stuffing for these giant orbs holds true to that theory with couscous replacing the usual rice, along with lots of onion, garlic, lemon and fresh parsley too.They're light, summery and not at all like our usual stuffed peppers.

Did we like 'em? Well, I thought they needed more seasonings along with some kind of sauce. I really should have kept my opinion to myself because the big guy took it to heart and used the better part of a bottle of hot sauce on them. But that's just us and you all know subtle isn't a word in our vocabulary. You give 'em a try and tell me what you think, OK?

Mediterranean Stuffed Peppers

4 red, yellow or orange bell peppers or a combination

1-1/2 cups chopped onion

3 cloves garlic, minced

1-1/2 teaspoons chopped fresh thyme

1-1/2 teaspoons chopped fresh rosemary

1 Tablespoon chopped fresh mint

1 Tablespoon olive oil

8 ounces ground lamb

5 Tablespoons lemon juice, divided

1 – 2/3 cups low sodium chicken broth

1-1/4 cups couscous

1 cup chopped fresh parsley

Salt and pepper

2 Tablespoons crumbled feta cheese

Wash and dry peppers well. Cut in half lengthwise through stems, and remove seeds. Place cut side down onto basing sheet that has been sprayed with cooking spray. Bake at 450 for 13 to 18 minutes or until lightly browned and tender. Remove from oven and set aside. 

In a large pan over high heat, heat olive oil. Add onions, garlic, thyme, mint and rosemary and cook until onions are soft and just beginning to brown (5 minutes). Add ground lamb and cook crumbling until lamb is browned (2 to 3 minutes). Add half of the lemon juice.  Stir in broth and couscous. Bring to a boil, remove from heat, cover and set aside for 5 minutes. Stir in parsley, remaining lemon juice and taste for seasoning. Add salt and pepper as required.

Turn cooked pepper halves over and fill with lamb/couscous mixture. Top with sprinkle of feta cheese. Bake for 5 minutes or until cheese is melted.   Serves 4.

 

Comments

[Mary]

These look and sound delicious. I really hope you'll visit my blog often. In the meantime, keep these gorgeous recipes coming and have a great day. Blessings...Mary

[big guy]

And what is wrong with using a half a bottle of hot sauce I loving ask? :-)

[June]

Mary - thank you for your comments and yes, I visit your blog daily and enjoy it very much.

Big Guy - uhhh, nuthin' honey. Spicy is nice. LOLOL

[Nanan]

I love how you put that about the half a bottle of hot sauce - I am still chuckling!!! that is funny stuff right there... Cheese sauce would work for me - but Cooking Light would get mad hehehehe

[June]

Lea - ya, funny how I thought they needed more calories too. LOLOL

[pam]

Well, they don't look like they need anything to me!

[Mags]

To me they look perfect as is, but I know hubby would have the bottle of hot sauce on stand by too. Love the couscous... you know how that stuff makes me smile!

[Sophia]

I am so glad you posted these! Going to give them a try this week!

Love ya!

[June]

Sophia - let me know what you think OK? Love you too!

[Mary from Apron Strings & Wedding Rings]

Tim & I just had the Italian version of stuffed peppers a few weeks ago. This one looks great June!

[June]

The flavor of these is much more subtle but they'd be great right now with peppers flooding the market.