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Prep time
15 minutes
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Cook time
40 minutes
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Serves
5
Author Notes
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
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Ingredients
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1½ pounds
ground lamb
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1 teaspoon
olive oil
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1
large onion, peeled and finely chopped
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3
cloves garlic, peeled and crushed or finely chopped
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1 teaspoon
dried oregano
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1 cup
dry red wine
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1 cup
passata (crushed tomato)
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1 pinch
nutmeg
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1 pinch
cinnamon
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½ cups
couscous
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¾ cups
feta, chopped
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⅓ cups
pine nuts, lightly toasted
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½ cups
kalamata olives, pitted
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1 bunch
flat-leaf parsley, roughly chopped
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10
large peppers
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extra olive oil
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1-2 cups
fresh tomato sauce (optional)
Directions
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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.
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Add the oregano, red wine, passata, nutmeg and cinnamon, and simmer gently for one hour until meat has cooked and sauce is thick.
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Prepare couscous according to packet directions.
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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.
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Bake the stuffed peppers in a moderately hot oven, until pepper skin begins to wrinkle– about 40 minutes.
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