Mediterranean Lamb-And Couscous-Stuffed Bell Peppers - cooking recipe

Ingredients

4 4 green bell peppers (2 pound total or combination) or 4 yellow bell peppers, rinsed (2 pound total or combination)
1 1/2 cups chopped onions
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves
1 1/2 teaspoons minced fresh mint leaves
1 1/2 teaspoons minced fresh rosemary leaves
1 teaspoon olive oil
8 ounces ground lamb
5 tablespoons lemon juice
1 2/3 cups chicken broth (fat-skimmed)
1 1/4 cups couscous
1 cup chopped parsley
salt
2 tablespoons crumbled feta cheese

Preparation

Slice peppers in half lengthwise through the stems and remove seeds.
Place halves, cut side down, in a 12-by-17-inch baking pan.
Bake in a 450 degree, regular or convection oven until lightly browned and tender when pierced,13 to 18 minutes.
Meanwhile, in a 10-to-12-inch frying pan over high heat, stir onions, garlic, thyme, mint and rosemary in olive oil until onions are limp and begining to brown, about 5 minutes.
Add ground lamb and 3 tablespoons lemon juice.
Stir until lamb is browned and crumbly, 2 to 3 minutes.
Stir in broth, couscous, and remaining 2 tablespoons lemon juice.
Bring to a boil, then cover and remove from heat; let stand until liquid is absorbed and couscous is tender to bite, 3to 4 minutes.
Stir in parsley; add salt to taste.
Turn pepper halves over; fill each with about 2/3 cup lamb mixture.
Sprinkle feta cheese evenly over filling.
Bake until cheese is slightly melted, 3 to 5 minutes.
Transfer peppers to a platter.
Serve.