Lamb Stuffed Bell Peppers

Fun to Make with That Special Someone in Your Life!

Last night was the series finale of Battlestar Gallactica. I decided to make a big sacrifice for my husband, a huge fan, by going with him to the Alamo Drafthouse (best movie theater ever) to watch the finale. We needed to get to the theatre early in order to score prime seats, so we decided what we made that evening had to be quick and a team effort.

As last night was my husband’s night, I asked him what cuisine he was craving for dinner. It took him a little thinking, but he really wanted to try something with ground lamb. A little detective work online led me to a great idea…lamb and couscous stuffed bell peppers! We ended up adapting a recipe from My Gourmet Connection.


  • ~4 large or 5-6 medium bell peppers (color is up to you, we ended up using 4 medium ones and had lots of stuffing leftover for future use)
  • ~1lb ground lamb
  • 3/4 cups Isreali couscous (we couldn’t find Isreali at the Mediterranean grocery store, so we used large whole wheat couscous
  • ~3/4 medium yellow onion, diced
  • 1/4 cup fresh lemon juice (divided)
  • 1 cup low sodium chicken broth
  • 1/4 cup chopped parsley
  • feta cheese (preferably fresh, i.e. not Athenos brand)
  • 1 tsp dried rosemary
  • 1 tbs olive oil
  • 3 cloves minced garlic
  • 2 tbs of toasted pine nuts, ground (optional)
  • salt and pepper (to taste)


Cut tops off of peppers and carefully cut the membranes and deseed. Be sure not to puncture the pepper.

Preheat your oven to 425F and line a baking sheet with tin foil. Place peppers upside down on foil lined baking sheet.

Place peppers into the oven for ~10 minutes or until tender and a little charred. Below is an example of how our peppers looked…

While peppers are cooling, you can prepare the stuffing. Heat olive oil in deep dish pan, when hot add onions and rosemary. Just as onions are becoming translucent, add minced garlic (you don’t want to burn the garlic).

When onions are done sauteeing and after adding the garlic, crumble in your ground lamb and add 3 tbs of fresh lemon juice.

Cook lamb until browned…

After the lamb is done cooking, add in the low sodium chicken broth and last tbs of lemon juice.

Add couscous and sit covered for ~10 minutes or until couscous is cooked (look at manufacturers recommendation). While this is occuring, line baking dish with foil (you can reuse the foil used for roasting peppers) and carefully flip peppers over to a standing position in the baking dish.

Also during this time, it’s a good idea to chop your parsley and get your toasted pine nuts ground in a food processor. We toasted the pine nuts ourselves and thought the pine nuts added a little extra to this dish…Toasting pine nuts over dry heat

Toasting pine nuts over dry heatToasted pine nuts ready for food processor

Toasted pine nuts ready for food processor

Once couscous is done cooking, stir in parsley, pine nuts, and salt and pepper to taste. Now you’re ready to assemble your stuffed peppers! Scoop stuffing carefully into each pepper, reserving enough room for feta cheese.

Top with feta cheese and place in oven at ~400F for about 5 minutes until feta has melted a bit.

When done, let cool for a minute and carefully removed from dish onto plate with either your hands or a tong, whichever makes you more comfortable.

Savor and enjoy! The roasted pepper is a wonderful compliment to the lamb mixture. This recipe is definitely a keeper!

Nutrition (may be a bit high, I expected to use all of the stuffing for 4 peppers):

  • 335 cal
  • 17 g fat
  • 21 g carbs
  • 4 g fiber (whole wheat couscous)
  • 23 g protein