Tuesday Toast with Kim Woodrum: Israeli Lamb Stuffed PeppersGuest Post
Today’s guest blogger: Kim Woodrum. http://inspiredbythemediterranean.blogspot.com Kim is a blogger who specializes in Mediterranean Inspired Meals. She and her daughter take old meals and make them healthier. Please check out her site for other recipes.
Israeli Stuffed Peppers
- 3 – 1 of each color, red, yellow, orange bell peppers
- 1 – zucchini grated
- 1 – large onion chopped
- 1 – tablespoon of garlic
- 1 – teaspoon of thyme
- 1 – teaspoon rosemary
- 1 ½- teaspoons of mint
- ¼ – teaspoon of Baharat
- 8 ounces of ground lamb
- 1 cup of Israeli couscous-
- 4 – tablespoons of lemon juice
- 1 2/3 cups of chicken stock
- Olive oil
- 1 – 4 ounce container of plain Greek yogurt
- ½ cup of chopped parsley
- Slice the peppers in half lengthwise through the stems and remove the seeds. Place the peppers cut side down in a baking dish with a little bit of olive oil and bake at 450 for about 15 minutes until they are lightly browned and tender. Then flip them over and leave in the dish.
- While the peppers are cooking start your filling by browning the onions, after onions are slightly browned add in the garlic and herbs and stir for a minute or two, add in the lamb and 3 tablespoons of lemon juice, cook the lamb until it is brown and crumbly.
- Pour in the chicken stock, 1 tablespoon of lemon juice and the couscous, bring to a boil and cover until the couscous is tender and most of the liquid has evaporated. Then stir in the grated Zucchini and cover and simmer for another 5 min. Add a drizzle of olive oil if needed, salt to taste. Fill the peppers with about 2/3 cup of the lamb mixture put back In the oven for another 5 to 10 minutes.
- Top with a tablespoon of yogurt and a little bit of mint and serve.
Please let me us know if you try it and comment below.