This Mediterranean-inspired recipe gives classic stuffed peppers a unique twist with couscous, feta, and Australian lamb. Complete with a meat, a starch, veggies, and cheese, it makes for a filling, feel-good dinner. —True Aussie
large onion, peeled and finely chopped
cloves garlic, peeled and crushed or finely chopped
dry red wine
passata (crushed tomato)
pine nuts, lightly toasted
kalamata olives, pitted
flat-leaf parsley, roughly chopped
extra olive oil
fresh tomato sauce (optional)
In This Recipe
Heat olive oil in a heavy-based 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, passata, nutmeg and cinnamon, and simmer gently for one hour until meat has cooked and sauce is thick.
Prepare couscous according to packet directions.
Mix meat with couscous, feta, pine nuts, olives, and parsley. Cut tops off peppers, and remove seeds and membranes as thoroughly as possible. Brush with oil and stuff with lamb mixture.
Bake the stuffed peppers in a moderately hot oven, until pepper skin begins to wrinkle– about 40 minutes.