MEDITERRANEAN STUFFED PEPPERS
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
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
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
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
GREEN BELL PEPPERS STUFFED WITH TOMATO LENTIL COUSCOUS
This is a very beefy recipe for stuffed peppers, so be forewarned! We like to cut the peppers lengthwise, making shallow boats out of them instead of cups. Either way works well for this recipe.
Provided by Catherine
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
- Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.
Nutrition Facts : Calories 831 calories, Carbohydrate 42.3 g, Cholesterol 169.8 mg, Fat 55.5 g, Fiber 6.4 g, Protein 41.7 g, SaturatedFat 24.9 g, Sodium 985 mg, Sugar 13.4 g
MOROCCAN COUSCOUS STUFFED PEPPERS
Bell peppers are stuffed with couscous, raisins, dried fruit and goat cheese for a Moroccan-flavored, vegetarian side dish.
Provided by Cheri Liefeld
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice. Let stand 20 minutes; drain.
- Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.
- In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
- Fluff couscous with fork. Stir in dried fruit mixture, onions, cilantro, mint, salt and pepper. Set aside 2 tablespoons of the cheese; add remaining cheese to couscous mixture. Spoon into bell peppers. Stand upright in 8-inch square pan.
- Bake uncovered 15 minutes or until peppers are crisp-tender and stuffing is hot. Sprinkle reserved cheese over stuffed peppers. Bake 1 to 2 minutes longer or until cheese begins to melt.
Nutrition Facts : ServingSize 1 Serving
More about "mediterranean lamb and couscous stuffed bell peppers recipes"
MEDITERRANEAN LAMB- & COUSCOUS-STUFFED PEPPERS RECIPE
From sunset.com
3/5 (8)Estimated Reading Time 1 minServings 4Calories 498 per serving
- 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.
- 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, 3 to 4 minutes. Stir in parsley; add salt to taste.
MEDITERRANEAN LAMB & COUSCOUS STUFFED PEPPERS
From thecreativebite.com
5/5 (1)Category Main DishesCuisine GreekTotal Time 40 mins
- Preheat oven to 450°. Slice bell peppers in half lengthwise and remove seeds, then place on a greased cookie sheet cut side down. Bake at 450° for 13-15 minutes. When peppers are browned nicely, removed from the oven and set aside.
- Meanwhile, in a sauté pan, heat olive oil and add onions and spices. Sauté onions until they have a nice brown color, about 5 minutes. Add lamb and cook until meat is no longer pink, about 3-4 minutes.
- To the sauté pan with the onions and meat, add the chicken broth, ½ of the lemon juice and couscous. Stir well and bring to a boil. Once it reaches a boil, immediately turn it down to low and cover. Let it sit covered for 4-5 minutes until all of the liquid is absorbed and the couscous is tender. Add salt and pepper to taste as well as the remaining lemon juice, toasted pine nuts and ½ of the feta.
- Turn roasted peppers cut-side up, and fill with mixture. Be generous when filling, and overflow the top of the pepper a bit. Top the filled peppers with the remaining feta. Return peppers to oven and bake for about 5 minutes or until feta is slightly melted. Serve warm with a side of cold tzatziki.
MEDITERRANEAN LAMB- & COUSCOUS-STUFFED PEPPERS RECIPE
From myrecipes.com
5/5 (4)Calories 498 per servingServings 4
- 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.
- 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, 3 to 4 minutes. Stir in parsley; add salt to taste.
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