Tiny New York Kitchen: Peppers Stuffed With Lamb & Couscous

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By Victoria Hart Glavin of Tiny New York Kitchen

If you’re looking for an easy dinner menu item then look no further. This dish is super easy to make and everyone will swear that you spent all day in the kitchen.

Ingredients

  • 1 Pound Ground Lamb
  • 6 Bell Peppers (Red, Yellow, Orange, or Green)
  • 5 Tablespoons Olive Oil
  • 3/4 Cup Onion (Coarsely Chopped)
  • 1 Cup Pearl Couscous (Also Called Israeli Couscous)
  • 1 1/4 Cups Water
  • 3 Tablespoons Fresh Oregano (Coarsely Chopped)
  • 1 Pinch Saffron
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper

Preheat your oven to 350 degrees.

Slice tops off each pepper, which should be approximately a quarter inch from the tip. Reserve tops and set aside. Remove membranes and seeds from peppers.

In a large –size sauté pan add ground lamb and cook over a medium-high heat for 10 minutes until cooked through.

In a large-size saucepan heat 1 tablespoon olive oil, add chopped onions and cook over a medium heat for 2 minutes until tender. Add couscous and cook, stirring, for 2 minutes. Add water, kosher salt, and pepper. Cover and cook 8 minutes or until al dente.

The couscous should have absorbed all the water. Add cooked lamb, chopped oregano, saffron and 1 tablespoon olive oil to couscous. Choose baking pan just big enough to hold peppers. Coat pan with remaining olive oil. Fill each pepper with lamb and couscous mixture. Cover each one loosely with one of the lids previously set aside. Place in oven and bake for 1 hour. Remove from oven and carefully transfer to serving platter. Serve warm.  Serves 6

Prep Time: 20 Minutes
Cook Time: 82 Minutes
Total Time: 102 Minutes


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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