Sweet Peppers Stuffed With Lamb And Minted Couscous Recipes

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SWEET AND SOUR COUSCOUS-STUFFED PEPPERS



Sweet and Sour Couscous-Stuffed Peppers image

Stuff couscous and beef into sweet bell peppers for a nutritious protein-packed meal. The bold colors of the antioxidant-packed bell peppers aren't just for decoration-the more bright colors you can pile onto your plate, the healthier your meal will be.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

2 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 large shallot, cut into chunks
1 1/2 tablespoons olive oil
1/2 pound lean ground beef
2 tablespoons plus 4 teaspoons tomato paste
1/3 cup chopped fresh parsley, dill or a combination
1/3 cup golden raisins
2 tablespoons red wine vinegar
Kosher salt
4 red, yellow, orange or green bell peppers or a mix of colors, halved lengthwise and seeded
1/2 cup whole wheat couscous
3/4 cup grated asiago cheese

Steps:

  • Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.
  • Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes. (Add a splash of water if the mixture begins to stick.) Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute. Let cool slightly.
  • Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes. Carefully uncover the bowl and pour out any liquid that has accumulated.
  • Stir the couscous into the beef mixture. Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish.
  • Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture. Sprinkle with the cheese. Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes. Serve warm or at room temperature drizzled with the tomato cooking liquid.

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.

SWEET PEPPERS STUFFED WITH LAMB AND MINTED COUSCOUS



Sweet Peppers Stuffed With Lamb And Minted Couscous image

Provided by Linda Wells

Categories     dinner, main course

Time 50m

Yield 6 servings

Number Of Ingredients 11

6 medium Italian sweet peppers
1 2/3 cups couscous
2 cups chicken broth
1 tablespoon salt
Pinch turmeric
5 tablespoons olive oil
1/2 clove garlic, minced
6 ounces ground lamb
1/2 tablespoon ground black pepper
2 tablespoons chopped fresh mint
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 350 degrees.
  • Remove the stems from the peppers with a paring knife. Remove the seeds, leaving the vegetables whole. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve hot, cold or at room temperature.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 14 grams, Carbohydrate 48 grams, Fat 20 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 6 grams, TransFat 0 grams

COUSCOUS STUFFED ANCIENT SWEETS (RED PEPPERS)



Couscous Stuffed Ancient Sweets (Red Peppers) image

Ancient Sweets are long skinny RED peppers. If you can find them, it will be gorgeous. Use what you can find.

Provided by Ambervim

Categories     Low Cholesterol

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

6 bell peppers (Ancient Sweets)
salt
1 cup chicken broth
2 teaspoons kosher salt
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon curry powder
1 tablespoon garlic, minced
1/4 teaspoon cayenne pepper
3/4 cup couscous, dry
1 cup garbanzo beans, drained (canned or measure after cooking)
2 celery ribs, large, cut 1/4 inch dice
3 green onions, thinly sliced
1 cup cranberries, dried and chopped (if fresh you will have to adjust for the juice)
1/2 cup apricot, dried chopped
1 cup walnuts, toasted chopped
1 cup feta cheese, crumbled
1 egg, lightly beaten

Steps:

  • Preheat oven to 375F
  • Slitpeppers vertically down the center, leaving the stem intact. Gently spread peppers open and carefully remove the seeds. Season the inside with salt.
  • Stuffing:.
  • Combine broth, salt, oil, lemon juice, curry powder, garlic and cayenne pepper in a small saucepan. Bring to a quick boil over high heat. Stir in couscous.
  • Immediately remove from the heat and quickly cover with a tight lid. Set for 15 minutes.
  • After 15 minutes, exactly, remove the lid and fluff with a fork. Transfer the couscous to a large bowl. Add the remaining ingredients and toss to combine. Lightly pack the mixture into the peppers.
  • Place the peppers on a silpat lined baking sheet (or spray with cooking spray) and bake for about 15-20 minutes or until the filling is hot and the peppers are tender.

Nutrition Facts : Calories 410.2, Fat 22.4, SaturatedFat 5.8, Cholesterol 53.2, Sodium 1135.6, Carbohydrate 41.2, Fiber 8, Sugar 7.1, Protein 14.9

ITALIAN STUFFED SWEET PEPPERS



Italian stuffed sweet peppers image

Take five ingredients and whip up this simple midweek supper of pesto peppers with couscous, mozzarella cheese and tomatoes

Provided by Lucy Netherton

Categories     Main course

Time 45m

Number Of Ingredients 5

3 red Romano peppers , halved and deseeded
160g pack semi-dried tomatoes & mozzarella balls in olive oil
140g couscous
2 tbsp pesto
5 tbsp dried breadcrumb

Steps:

  • Heat oven to 200C/180C fan/gas 6. Arrange the peppers, cut-side up, on a baking tray. Brush with a little oil from the pack of tomatoes & mozzarella, then season. Cook for 10 mins to soften slightly.
  • Meanwhile, mix the couscous in a bowl with the pesto and pour over 125ml boiling water. Cover and leave for 5 mins to fluff up. Drain the tomatoes & mozzarella well, then mix into the couscous. Divide between the peppers, then sprinkle over the breadcrumbs
  • Bake for 15-20 mins until the top is crisp and the peppers are tender.

Nutrition Facts : Calories 419 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium

GARLICKY LAMB WITH PEPPERS & COUSCOUS



Garlicky lamb with peppers & couscous image

Quick, impressive and bursting with Mediterranean flavour

Provided by Sara Buenfeld

Categories     Main course, Supper

Time 10m

Number Of Ingredients 9

2 x packets flavoured couscous (or plain)
50g bought or homemade garlic butter
2 tbsp olive oil
4 lamb leg steaks
250g roasted pepper strips from the deli, or 285g jar roasted pepper strips, drained
20 Kalamata olives
handful mint or flatleaf parsley
1 lemon
4 tbsp toasted flaked almonds

Steps:

  • Put the kettle on to boil and tip both packets of couscous into a heatproof bowl. Melt the garlic butter in a frying pan over a medium heat with a tablespoon of the oil. Add the lamb steaks and fry for 4 minutes on each side. Pour 400ml/14fl oz boiling water over the couscous, stir in the remaining oil and set aside to absorb.
  • Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add and continue cooking until the lamb is cooked. Squeeze in the lemon juice, season.
  • Toss the almonds into the couscous and spoon on to serving plates. Top with the lamb, peppers, olives and juices, and serve.

Nutrition Facts : Calories 689 calories, Fat 48 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.38 milligram of sodium

GREEN BELL PEPPERS STUFFED WITH TOMATO LENTIL COUSCOUS



Green Bell Peppers stuffed with Tomato Lentil Couscous image

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

5 green bell peppers
2 pounds ground beef
1 ½ cups chopped onion
1 green bell pepper, chopped
6 cloves garlic, minced
1 (16 ounce) jar chunky pasta sauce
½ cup chopped onion
1 (6 ounce) package tomato lentil couscous mix
8 ounces shredded sharp Cheddar cheese

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



Moroccan Couscous Stuffed Peppers image

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

1/2 cup raisins
1/2 cup chopped dried cherries
1/2 cup chopped dried apricots
1/2 cup orange juice
4 medium to large orange bell peppers
2 cups vegetable broth
1/2 cup water
Grated peel of 1 orange
1 1/2 cups uncooked couscous
1 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup crumbled chèvre (goat) cheese (4 oz)

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

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