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Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees. Brush a foil-lined baking sheet with 1 tbsp. EVOO; roast the peppers, cut side up, until just softened, 10 to 15 minutes.

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  • Meanwhile, in a large skillet, cook the onion in 2 tbsp. EVOO over medium, stirring often, until translucent, about 4 minutes. Add the zucchini and garlic and cook, stirring occasionally, until zucchini begins to soften, about 3 minutes; transfer to a bowl. Increase the heat to medium- high and add the lamb and oregano to the skillet; season with salt and pepper. Cook, breaking the meat up with a spoon, until browned, 4 minutes. Off heat, stir in the zucchini mixture, marinara, couscous and 1/2 cup feta; season.

  • Spoon filling into the pepper halves, top with remaining feta, and bake until peppers are tender, about 10 minutes.

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