Measurements

• 4 Green Bell Peppers
• 1 cup Couscous
• 1/2 lb Ground Lamb
• 1/2 cup Feta Cheese, crumbled
• 1/4 cup Kalamata Olives, pitted and chopped
• 1 Yellow Onion
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 1 tsp Dried Oregano
• 1 tsp Dried Mint
• Salt to taste
• Black Pepper to taste

Preparation Method

• Preheat your oven to 375°F (190°C).
• Cut the tops off the green bell peppers and remove the seeds and membranes.
• Set aside.
• In a large skillet, heat 1 tbsp of olive oil over medium heat.
• Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
• Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks.
• Stir in the tomato paste, dried oregano, dried mint, salt, and black pepper.
• Cook for another 2 minutes.
• Remove the skillet from heat and stir in the couscous, feta cheese, and chopped Kalamata olives.
• Stuff each bell pepper with the lamb and couscous mixture.
• Place the stuffed peppers in a baking dish and drizzle with the remaining 1 tbsp of olive oil.
• Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
• Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly browned on top.
• Serve hot and enjoy!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.