Mediterraneanlambandcouscousstuffedbellpeppers Recipes

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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.

COUSCOUS STUFFED BELL PEPPERS FOR THE BARBECUE (VEGETARIAN)



Couscous Stuffed Bell Peppers for the Barbecue (Vegetarian) image

I made these to take to a barbecue last week, to satisfy the herbivores among us. They turned out really well - Enjoy!

Provided by RalMiska

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

4 large red bell peppers
1 cup uncooked couscous
8 -10 inches celery, finely chopped
2 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 cup cheddar cheese, grated
1 teaspoon ground coriander
1 teaspoon ground rosemary
1 teaspoon ground turmeric
1 teaspoon ground paprika
2 teaspoons vegetable stock powder
1 teaspoon cinnamon
1 cup mushroom, finely chopped
1 jalapeno pepper, finely chopped
1 tablespoon parsley, finely chopped
salt and pepper, to taste

Steps:

  • Cut the peppers in half, and remove the seeds, and white membrane. Be careful not to remove the stalk from the top half of the peppers.
  • Put the cous cous in a large bowl, and sprinkle the coriander, rosemary, turmeric, paprika, cinammon, and stock powder over it.
  • Pour in enough boiling water to cover the cous cous, give it a quick stir with a fork, and cover the bowl with a plate.
  • Fry the onion and celery in butter, with the garlic, until the onion is translucent.
  • Remove the cover from the bowl of cous cous, and stir it with a fork, being careful not to mash it.
  • Add the onion, celery, mushrooms, jalapeno, parsley, and cheese, and stir it through the cous cous.
  • Add salt and pepper, to taste.
  • Stuff the pepper halves with the cous cous mixture, then wrap them in aluminium foil.
  • Cook them on a hot barbecue for 15 - 20 minutes, turning 3 or 4 times, until the pepper starts to become soft.
  • They are now ready to serve. Note that if you are using small peppers, instead of cutting them in half, you can cut the tops off instead, then serve them with the tops covering them like a lid.

Nutrition Facts : Calories 146.3, Fat 2.9, SaturatedFat 1.6, Cholesterol 7.4, Sodium 51.8, Carbohydrate 24.1, Fiber 3.6, Sugar 4.2, Protein 5.9

MOROCCAN SPICED LAMB STUFFED BELL PEPPERS



Moroccan Spiced Lamb Stuffed Bell Peppers image

I found this recipe online but I haven't tried it. It sounds delicious. Let me know how it turns out.

Provided by FDADELKARIM

Categories     One Dish Meal

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

5 large red bell peppers or 5 large green bell peppers
1 1/2 cups short grain brown rice, cooked
1 lb ground lamb
1/2 teaspoon salt
3 garlic cloves, minced
2 tablespoons lemon juice
1/4 cup of fresh mint, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cups chicken broth

Steps:

  • Cut the tops of the peppers, remove the core & seeds.
  • Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
  • Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
  • Brown lamb and garlic in a large skillet over medium heat.
  • Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.
  • Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.
  • Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.

COUSCOUS STUFFED BELL PEPPERS



Couscous Stuffed Bell Peppers image

Make and share this Couscous Stuffed Bell Peppers recipe from Food.com.

Provided by Mrs B

Categories     Peppers

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

4 large bell peppers
5 1/2 ounces couscous
2 garlic cloves, minced
4 tomatoes, peeled and sliced
1 (14 ounce) can chickpeas, drained
3 ounces green beans, trimmed and chopped
1 medium onion, finely chopped
2 tablespoons olive oil
1 tablespoon cumin seed
1/2 tablespoon ground coriander
1/4 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 350F/180C/gas mark 4.
  • Place couscous in a shallow dish and cover with 300ml of boiling water; cover the dish with clingfilm and set aside for 5 minutes.
  • Cut 'lids' off the tops off the peppers and scrape the seeds out from inside; place the peppers and their lids in a large saucepan and cover with boiling water; cook the peppers for 5 minutes, drain and set aside to cool.
  • Heat the oil in a large frying pan, add the cumin seeds, coriander and cayenne pepper and fry for a few seconds before adding the onion and garlic; fry gently for 3-5 minutes until the onion is transparent.
  • Add the tomatoes, chickpeas and green beans, stir to mix and fry for a further 2-3 minutes; stir in the couscous and remove from the heat.
  • Stand the peppers up in a shallow dish, fill the pepper cavities with couscous mix, put on their lids; bake for about 35-40 minutes.

Nutrition Facts : Calories 407.6, Fat 9.2, SaturatedFat 1.3, Sodium 316.9, Carbohydrate 71, Fiber 12.2, Sugar 8.7, Protein 13.5

SPRING COUSCOUS STUFFED BELL PEPPERS



Spring Couscous Stuffed Bell Peppers image

Make and share this Spring Couscous Stuffed Bell Peppers recipe from Food.com.

Provided by LilPinkieJ

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 bell peppers, halved and seeded
2 tablespoons olive oil, divided
1 onion, chopped
1 lb ground round
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 teaspoon oregano
2 teaspoons of fresh mint, chopped
1 ripe tomatoes, seeded and diced
1/4 cup sun-dried tomato, diced
3 cups couscous, cooked
2 cups feta cheese, crumbled
of fresh mint (to garnish) or basil (to garnish)

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with foil. Put peppers, cut side down, on the surface. Drizzle with 1 Tablespoon of olive oil and season with salt and pepper. Roast in the oven for 4-6 minutes.
  • In a large skillet heat the other tablespoon of olive oil. Add onion and sauté for a few minutes. Then add beef and garlic salt and pepper. Cook beef and crumble. Drain well. Let cool a few minutes.
  • Add mint, oregano, both diced tomatoes, couscous and half of the feta cheese. Gently toss together.
  • In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture. Top with remaining one cup of feta. Bake at 375 degrees for an additional 10-15 minutes or until heated through.
  • Garnish with fresh mint or basil.

Nutrition Facts : Calories 730.9, Fat 31.1, SaturatedFat 14.1, Cholesterol 98.2, Sodium 670, Carbohydrate 78.7, Fiber 7.2, Sugar 7.1, Protein 32.9

MEDITERRANEAN STUFFED BELL PEPPERS



Mediterranean Stuffed Bell Peppers image

This dish may be your main entrée served with Pita bread or other Mediterranean flat bread. If it is your main entrée, you may wish to allow two pepper halves per person depending on their appetite size. It is beautiful served as part of a buffet and lends itself well to a Brunch, Lunch or Dinner party. Prepare ahead for those busy days and pop it into the oven 45 minutes before your family dinner time. A side salad goes well with the peppers.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 large bell peppers, your choice of color, cut in half lengthwise, seeds and membrane removed
2/3 cup water
1 tablespoon butter or 1 tablespoon margarine
1/2 cup couscous
3/4 cup fresh tomato, diced
1/2 cup onion, chopped
12 kalamata olives, pits removed, chopped
1/3 cup feta cheese, crumbled
1 1/2 tablespoons of fresh mint, chopped
2 garlic cloves, finely chopped
1 teaspoon hot pepper flakes (optional)
salt & pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven to 375°F.
  • Bring the water to a boil, add the butter/margarine, stir to melt, stir in couscous, mix, cover and set aside for 5 minutes. After 5 minutes remove lid, stir to loosen the granules and allow it to cool before mixing it with the other ingredients.
  • In a bowl combine all the ingredients except peppers and Parmesan cheese.
  • Place the cut, cleaned peppers in a baking dish and fill the cavities with the stuffing.
  • Cover with foil or a lid and place in preheated oven for 30 minutes, remove foil/lid, sprinkle with parmesan cheese.
  • Return to oven for an additional 15 minutes.
  • If not golden on top place under broiler for a minute or two but be careful that they don't burn.

Nutrition Facts : Calories 399.5, Fat 16.1, SaturatedFat 8.8, Cholesterol 41.9, Sodium 643.5, Carbohydrate 52, Fiber 7.5, Sugar 8.5, Protein 14

GREEK LAMB STUFFED BELL PEPPERS AND TOMATOES



Greek Lamb Stuffed Bell Peppers and Tomatoes image

From a Greek Orthodox church's food festival. I always enjoyed it, and I hope you will. The lamb makes this different from normal stuffed peppers. NOTE: If you don't like the tomatoes, use 8 bell peppers and substitute a 14.5 oz can of stewed tomatoes for the pulp (you will still have to mash them).

Provided by Pa. Hiker

Categories     Lamb/Sheep

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 9

4 large bell peppers
4 large tomatoes
1 large onion, finely chopped
1 1/2 lbs ground lamb
1/2 cup rice, parboiled (if instant don't parboil)
2 tablespoons greek mixed spice (McCormick makes one, see recipe if you can't find it)
3 garlic cloves, minced
3/4 cup Italian breadcrumbs
2 (29 ounce) cans tomato sauce

Steps:

  • Slice tops from tomatoes and peppers and clean, save them.
  • Remove pulp from tomatoes and reserve.
  • Put tops in baking dish and place veggies on top of them (keeps them from burning).
  • Sprinkle 1/4 teaspoon sugar in each.
  • Heat 1/2 cup butter in large frying pan and saute onion till transparent.
  • Add meat and stir.
  • Add rice, spices**, and 1 cup tomato pulp (mashed).
  • Cover and cook 15 mins, allow to cool.
  • Mix breadcrumbs into meat mixture.
  • Fill vegs and remainder of tomato pulp (mashed) on top of stuffing.
  • Pour tomato sauce and enough water to bring fluid level to 1/2.
  • Bake in oven at 350 deg for 2-1/2 hours.
  • Check periodically to see that water hasn't dried up in pan, add more water if needed.
  • ** If you don't have Greek spices combine 1 tablespoon plus 1 teaspoon oregano, 1 teaspoon parsley, and 1 teaspoon mint. This will be close, adjust the parsley and mint to taste.

Nutrition Facts : Calories 435.4, Fat 21.4, SaturatedFat 9, Cholesterol 62.2, Sodium 1341.4, Carbohydrate 42.3, Fiber 6.6, Sugar 14.6, Protein 21

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