Mediterranean Lamb and Couscous Stuffed Peppers

Stuff brightly colored bell pepper halves with a Mediterannean-inspired lamb and couscous filling. This dish is perfect for a light summer supper.

Yields: Makes 4 servings

Ingredients

4 red, green, and/or yellow bell peppers (2 lb. total), rinsed

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 fat-skimmed chicken broth

1 1/4 cups couscous

1 cup chopped parsley

Salt

2 tablespoons crumbled feta cheese

How to Make It

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.

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.