Found a (relatively) easy recipe from Rachel Ray that covered all my favorite Mediterranean bases: red peppers stuffed with lamb, feta, and couscous. The recipe also called for some chopped zucchini, which I think would be wonderful... however, I have a picky eater in the house and I haven’t quite convinced him that zucchini and squash won’t cause irreparable damage. The original recipe is found at the link above, while my minimally adjusted version is featured below. (I served a little extra couscous on the side just because we love it so much.) Check out both and let us know which one you like best!
3 tbs EVOO
3 large red bell peppers, halved lengthwise, seeded
1 medium onion, chopped
1 clove garlic, minced
1 pound ground lamb
1 tsp ground oregano
2 cups of your favorite marinara sauce (I use Delallo Tomato & Basil Sauce)
1 cup couscous, cooked
5 ounces crumbled feta
- Preheat the oven to 425 degrees. Brush a foil-lined baking sheet with 1 tbsp. EVOO; roast the peppers, cut side up, until just softened, 10 to 15 minutes.
- Meanwhile, in a large skillet, cook the onion in 2 tbsp. EVOO over medium, stirring often, until translucent, about 4 minutes. Add the garlic and cook, stirring occasionally, about 3 minutes; transfer to a bowl. Increase the heat to medium-high and add the lamb and oregano to the skillet; season with salt and pepper. Cook, breaking the meat up with a spoon, until browned, 4 minutes. Off heat, stir in the onion/garlic, marinara, couscous and 1/2 cup feta; season.
- Spoon filling into the pepper halves, top with remaining feta, and bake until peppers are tender, about 10 minutes.