Mediterranean Lamb- and Couscous-Stuffed Peppers

Ingredients

• 4  and/or bell peppers green red yellow rinsed (2 lb. total)
• 1.3 cups couscous 
• 1.7 cups fat-skimmed chicken broth 
• 2 tablespoons feta cheese crumbled
• 1.5 teaspoons mint leaves fresh minced
• 1.5 teaspoons rosemary leaves fresh minced
• 1.5 teaspoons thyme leaves fresh
• 1 tablespoon garlic minced
• 8 ounces lamb 
• 5 tablespoons juice of lemon 
• 1 teaspoon olive oil 
• 1.5 cups onions chopped
• 1 cup parsley chopped
• 4 servings salt 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Slice bell peppers in half lengthwise through stems (retain stems) and remove seeds.
2. Place halves, cut side down, in a 12- by 17-inch baking pan.
3. Bake in a 450 regular or convection oven until lightly browned and tender when pierced, 13 to 18 minutes.
4. 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 beginning to brown, about 5 minutes.
5. Add ground lamb and 3 tablespoons lemon juice. Stir until lamb is browned and crumbly, 2 to 3 minutes.
6. 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, 3 to 4 minutes. Stir in parsley; add salt to taste.
7. Turn pepper halves over; fill each with about 2/3 cup lamb mixture.
8. Sprinkle feta cheese evenly over filling.
9. Bake until cheese is slightly melted, 3 to 5 minutes.
10. Transfer peppers to a platter.