This dish is one that has been on the cards for a long time, my boyfriend asked me how one would go about making them long before the summer even started and it took me until yesterday to actually get around to making them. It was so easy to prepare and took no time at all. They’re perfect with salad and a bottle of ice cold Almaza 😉 I foolishly took the flash off my camera when I was taking the last few photos so apologies for the blurries….I hope you can still see their yummyness!!
What you need is:
4 red/yellow/orange large, fresh peppers
200g fresh lamb mince
1 tspn mint
1 tspn rosemary
1 tspn thyme
1 large onion
2 cloves garlic
1 tbspn olive oil
1 cup of cous cous
1 1/4 cup chicken stock
Juice of 1 lemon
salt and pepper
Handful of parmesan cheese
Heat the oven to 200°C. Top and seed the peppers and place them on a baking tray in the centre of the oven for 15 minutes.
While the peppers are baking, heat the olive oil in a large saucepan, add in the onions and garlic. Allow them to sweat and become slightly browned.
Add in the herbs and ensure the onions and garlic are completely covered.
Begin to brown the mince with onions and garlic. Leave to cook for 5 minutes.
Add in the chicken stock and cous cous and lemon juice. Let it come to the boil.
Remove from the heat and cover so the cous cous will have time to absorb the liquids.
Leave it to stand for 5 minutes.
Begin to stuff your peppers with the lamb/cous cous mixture.
Sprinkle with a little parmesan cheese for an extra kick 🙂
Place on the baking tray and place them back in the oven at 180 for 15 minutes.
They go down easy with a bottle of ice cold lebanese Almaza….light and refreshing!! yum yum!