Israeli Stuffed Peppers

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 450F for about 15 minutes until they are lightly browned and tender. Then remove them from the oven, flip them over and leave them in the dish. Leave the oven on.

While the peppers are cooking start your filling by browning the onions in a skillet over medium heat. After onions are slightly browned add in the garlic and herbs and stir for a minute or two. Then, 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 (according to the timing on the couscous package).

Then stir in the grated zucchini and cover and simmer for another 5 minutes. Add a drizzle of olive oil if needed, and salt to taste.

Fill the peppers with about 2/3 cup of the lamb mixture and put peppers back in the oven for another 5 to 10 minutes. Top with a tablespoon of yogurt and a little bit of mint and serve.