Lamb Stuffed Peppers

Ingredients

• 4 bell peppers, any colors

• salt and fresh ground pepper

• 1lb ground lamb

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 6 cloves of garlic, minced

• 1 cup (or more) chicken stock/broth

• Juice of one lemon or two lemons

• 1 teaspoon fresh rosemary, finely chopped

• 1/2 cup pearl couscous (I used tri-colored couscous, spinach and pepper flavors)

• 1/2 cup feta cheese, crumbled (I used basil & roasted red pepper feta for extra flavor)

Preheat oven to 425°F

Line a baking tray with aluminum foil and spray the aluminum foil with cooking spray.

To prepare the peppers, remove the stem, sliced them in half length-wise and remove seeds. Arrange peppers in the tray cut side facing up and season with salt and pepper. Roast peppers in the oven for 10 minutes, or until the peppers are soft enough to pierce with a knife.

While the peppers are cooking, heat the frying pan over medium-high heat and add the ground meat to the skillet. Cook until lightly browned, about 5 minutes. Drain fat from skillet and place meat in a bowl and set aside.

Wipe the pan and add olive oil to the pan, add onion and saute until soft, about 5 minutes. Add garlic and continue to cook until the garlic is fragrant.

When peppers are ready, remove peppers and reduce oven heat to 374°F

Add the meat back to the pan and combine with the onion/garlic mixture, season with salt and pepper.

Stir in the chicken broth, lemon juice, rosemary and couscous and bring to a simmer. Cover the pot with a lid and allow to simmer. Allow couscous to cook, stirring occasionally, for about 5-10 minutes.

Remove any juice that may have settled inside the peppers. Fill each pepper with the meat/couscous mixture until they’re evenly filled. Top each filled pepper with crumbled feta, place peppers back in the oven till the feta is soft and barely golden about 10 minutes.

Serve immediately.