Lamb and Pearl Couscous Stuffed Peppers

Stuffed peppers of all types are an ultimate comfort food for me, and this winter I’ve been making a new kind that are now at the top of the list.  Lamb is a frequent meat in my household and the pearl couscous is something that I’ve been introduced to only in the past year.  That’s thanks to Lisa is Cooking .  Her recipe for  Israeli Couscous With Asparagus and Fresh Mushrooms  inspired me to begin making fabulous dishes with the couscous.  In this one, the texture of the ground lamb here with the nubbins of pasta, lightly bound by a garlicky mint and oregano tomato sauce is a delight to the tongue.  They are quite easy to do and perfect to reheat for lunch or freeze for having a great dinner on hand.

What is Pearl Couscous?  (also called Israeli couscous)  Pearl couscous is a dried pasta made from hard wheat and water and about twice the size of the  very quick cooking “instant” couscous. The small beads of pasta are lightly coated with flour to avoid sticking together and can be cooked as any dried pasta is – in stock or water. For a lengthy discussion of pearl couscous, you can visit: Couscous.

 Ingredients for Lamb and Pearl Couscous Stuffed Peppers:  (recipe makes 4 jumbo stuffed peppers)

• 2 fresh jumbo green bell peppers
• 3/4 cup pearl couscous, cooked al dente in 4 cups water
• 1# ground lamb
• 2 tsp. olive oil
• 8 oz. tomato sauce
• 1 medium yellow onion, peeled and minced
• 2 large cloves fresh garlic
• 3 tbsp. fresh flat leaf parsley, finely chopped
• 1 1/2 tsp. dried mint
• 1 tsp. dried oregano
• 1/2 tsp. dried red pepper flakes
• 1/4 teaspoon salt + and black pepper to taste
• 1 ounce feta, crumbled for topping (optional)

Directions

Prepare the peppers: 

Cut the peppers in half horizontally, remove the seeds and excess white membranes and precook using one of these two methods.

  1)  Oven –  Place the rinsed peppers in a baking dish with two tablespoons or so of water on the bottom, cover the dish and put into a preheated 350° oven for 45 minutes to 1 hour or until the peppers are very soft. 

 2)  Microwave – place the peppers in a microwave proof dish with a small amount of water on the bottom.  Cover with plastic wrap, vent slightly and cook on high for 5 – 7 minutes or until the peppers are very soft.  Either way, allow the peppers to cool while making the pepper stuffing.

Make the stuffing: 

•  Heat 4 cups of water to a boil for the couscous.  Add the couscous to the water and allow to cook for 6 minutes, until soft but still al dente.
• Meanwhile, in a large skillet heat the olive oil on medium heat, add the chopped onion and garlic and stirring often cook for a few minutes until the onions become translucent and the garlic is fragrant.
• Add the ground lamb to the pan and again stirring often and breaking up the lamb into very small pieces cook until the lamb is no longer pink. 
• Add the tomato sauce and dried herbs, crushed red pepper flakes and 1/4 teaspoon salt. Stir well and bring to a low simmer.
• Cook at a low simmer (reduce the heat if you need to) for 10 minutes.
• Drain the couscous but do not rinse.  Add directly to the pan with the seasoned lamb and stir well to combine.  Allow to sit for a few minutes while the couscous absorbs some moisture and flavor. Taste and season with salt and pepper to your liking.
• Pack the peppers with the lamb and couscous stuffing, mounding above the rims.
• Add some crunbled feta on top if using and bake, uncovered,  in a 350° oven for 30 minutes. 
• If reheating, put into the oven (covered) for 15 minutes, uncover and continue to cook until heated through – about another 20 minutes.

Enjoy!