3 - 1 of each color, red, yellow, orange bell peppers
1 - zucchini grated
1 - large onion chopped
1 - tablespoon of garlic
1 - teaspoon of thyme
1 - teaspoon rosemary
1 ½- teaspoons of mint
¼ - teaspoon of Baharat
8 - ounces of ground lamb
1- cup of Israeli couscous or sometimes called pearl couscous
4 - tablespoons of lemon juice
1 2/3 cups of chicken stock
Olive oil
Salt
1 - 4 ounce container of plain Greek yogurt
1/2 cup chopped Parsley
Slice the peppers in half lengthwise through the stems and remove the seeds. Place the peppers cut side down in a baking dish with a little bit of olive oil and bake at 450 for about 15 minutes until they are lightly browned and tender. Then flip them over and leave in the dish.
While the peppers are cooking start your filling by browning the onions, after onions are slightly browned add in the garlic and herbs and stir for a minute or two, add in the lamb and 3 tablespoons of lemon juice, cook the lamb until it is brown and crumbly.
Pour in the chicken stock, 1 tablespoon of lemon juice and the couscous, bring to a boil and cover until the couscous is tender and most of the liquid has evaporated. Then stir in the grated Zucchini and cover and simmer for another 5 min. Add a drizzle of olive oil if needed, salt to taste. Combine the couscous and the lamb mixture together. Fill the peppers with about 2/3 cup of the lamb mixture put back In the oven for another 5 to 10 minutes. Top with a tablespoon of yogurt and a little bit of mint and serve.
