This is a recipe I make at least twice a month! You can easily personalize it with different veggies, meat or spices.
NOTE: The filling mixture may look like a lot. This is what I love about it. I like to have it over sautéed kale the next day! Multiple meals, woohoo!
Ingredients
- 1lb ground lamb
- 1 cup couscous (I love Israeli or Mhamsa)
- 1 zucchini
- 2 large carrots
- 3 peppers (I like a mix of yellow, red and orange)
- 5 cloves of garlic
- EVOO
- Tomato sauce
- Dried basil
- Dried Oregano
- Salt + Pepper
- Optional: mozzarella and fresh herbs for garnish
- Preheat your oven to 400
- I like to cut my peppers in half so that I can scoop the filling in open faced, it's much easier and cleaner!
- Once preheated, drizzle your halved peppers with olive oil and a dash of salt and pepper. Cook for about 15-20 minutes until there's a slight char.
- Cut your carrots and zucchini into very small bite sizes.
- Chop 5 cloves (or more, hehe) of garlic. On medium heat, drizzle your pan with olive oil and half of your chopped garlic until fragrant.
- Add zucchini and carrots and cook until they are slightly brown but not overcooked – they will cook more later. Season with a dash of salt and pepper and put aside in a bowl to chill out.
- In the same pan, add the other half garlic and cook your ground lamb until it's just cooked through!
- Add the veggies back in and pour in your tomato sauce so that everything is covered but it's not too saucy. This is when I like to add my dried herbs (about a teaspoon each) and salt and pepper to taste. Turn to low heat and just let the flavors come together.
- Now for the couscous, please follow your own directions as they all cook differently! Once cooked, add couscous to the veggie and lamb mixture and retest for seasoning!
- Scoop the filling into your peppers and throw back in the oven for about 10 minutes. Voila!