Peppers Stuffed with Australian Lamb Couscous
Servings:
5
5
Prep Time:
15 mins.
15 mins.
Cook Time:
40 mins.
40 mins.
Ingredients
1 1/2 pounds ground lamb1 teaspoon olive oil
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and crushed or finely chopped
1 teaspoon dried oregano
1 cup dry red wine
1 cup crushed tomatoes
1 pinch nutmeg
1 pinch cinnamon
1/2 cup couscous
3/4 cup feta, crumbled
1/3 cup pine nuts, lightly toasted
1/2 cup kalamata olives, pitted
1 bunch flatleaf parsley, roughly chopped
10 large bell peppers
Extra olive oil, as needed
1-2 cups tomato sauce (optional)
Preparation
- Preheat the oven to 350°F.
- Heat olive oil in a heavy pan and gently fry onion and garlic until onion begins to color. Increase heat, add the ground lamb and brown well, breaking up thoroughly.
- Add the oregano, red wine, crushed tomatoes, nutmeg and cinnamon. Simmer gently for one hour, until meat has cooked and sauce is thick.
- While meat is cooking, prepare couscous according to packing directions.
- Mix meat with couscous, feta, pine nuts, olives and parsley. Cut the tops off the peppers and remove seeds and membranes as thoroughly as possible. Brush with oil and fill with lamb mixture.
- Bake the stuffed peppers until pepper skin begins to wrinkle, about 40 minutes.
- Serve with tomato sauce, if desired.
Source: Aussie Beef & Lamb
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