Mediterranean Lamb-And Couscous-Stuffed Bell Peppers

• 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

1. Slice peppers in half lengthwise through the stems and remove seeds.
2. Place halves, cut side down, in a 12-by-17-inch baking pan.
3. Bake in a 450 degree, 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 begining to brown, about 5 minutes.
5. Add ground lamb and 3 tablespoons lemon juice.
6. Stir until lamb is browned and crumbly, 2 to 3 minutes.
7. Stir in broth, couscous, and remaining 2 tablespoons lemon juice.
8. 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.
9. Stir in parsley; add salt to taste.
10. Turn pepper halves over; fill each with about 2/3 cup lamb mixture.
11. Sprinkle feta cheese evenly over filling.
12. Bake until cheese is slightly melted, 3 to 5 minutes.
13. Transfer peppers to a platter.
14. Serve.

green bell peppers, onions, garlic, thyme, mint, rosemary, olive oil, ground lamb, lemon juice, chicken broth, couscous, parsley, salt, feta cheese

Taken from www.food.com/recipe/mediterranean-lamb-and-couscous-stuffed-bell-peppers-58326 (may not work)