MEDITERRANEAN LAMB-AND COUSCOUS-STUFFED BELL PEPPERS
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
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)
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
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
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
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
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
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
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
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
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
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
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
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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- Slice bell peppers in half lengthwise through stems (retain stems) and remove seeds. Place halves, cut side down, in a 12- by 17-inch baking pan. Bake in a 450º 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 beginning to brown, about 5 minutes.
- Add ground lamb and 3 tablespoons lemon juice. Stir until lamb is browned and crumbly, 2 to 3 minutes.
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