It’s hard to believe tomorrow is Thanksgiving. Even with it being so late in the month this year, it still doesn’t quite feel like it’s here. I guess it’s official — the holidays are here.
But this is not the time of year to throw everything healthy out the window. Not in the slightest. When you come up from your Thanksgiving bliss, you’ll want something other than heavy, rich foods.
I’ll be turning to things…on the lighter side, anyways.
As the years have rolled on since college, some of my best friends have adopted a love for cooking. And an aptitude for cooking. Some of my friends have morphed into really great cooks and my only regret is that we don’t live closer so that I can take advantage of their culinary efforts. With few exceptions, wait…with no exceptions, I cook WAY more than anyone I see on a regular basis and regularly share my leftovers with others. I mean, Mr. Prevention and I are only 2 people. Plus, I love the feedback I get from others when I share creations.
My friend Kelly was texting me about 2 weeks ago with her friend Eric’s dinner concept – a Greek Stuffed Pepper. Instantly, I became obsessed with the idea…even though I’ve never had a traditional stuffed pepper.
It’s comfort food, but classy. Comfort food, but light…and filling at the same time.
I served these stuffed peppers with a simple side salad and it was a perfect meal. Packed with flavor (mmm…I love the flavor of lamb), with a fun variety of textures, temperatures, and taste with the tzatziki to accompany. Home. Run. And taste tester-approved!
- 1 cup dry whole wheat couscous
- 1 cup water
- 2 tsp olive oil, divided
- ½ tsp salt, divided
- juice of ½ lemon
- 14 oz ground lamb
- ¼ small onion, chopped
- 2 cloves garlic, minced
- 2 tsp rosemary, minced
- ½ tsp dried oregano
- ⅛ tsp black pepper
- 4 oz crumbled feta, divided
- 5 green bell peppers
- ¾ cup nonfat plain Greek yogurt
- 2 Tbsp tahini
- ½ English cucumber, peeled, seeded and diced
- ¼ tsp salt
- pinch of black pepper
- Preheat oven to 375 F.
- To make the stuffing, bring water, 1 teaspoon olive oil and ⅛ tsp salt to a boil. Stir in couscous, stir, cover, remove from heat and allow to sit for 10 minutes. Fluff with a fork and add lemon juice and additional ⅛ tsp salt; set aside.
- In a medium skillet, heat remaining teaspoon olive oil over medium heat. Once hot, add the lamb and using a wooden spoon, break up the meat and cook 4-6 minutes or until just barely pink; drain fat. Add the onion, garlic, rosemary, oregano, ¼ teaspoon salt, and pepper. Cook an additional 3-4 minutes or until onion is tender.
- In a large bowl, combine the couscous and lamb mixture; mix in 3 ounces of feta. Spoon the filling into each bell pepper and arrange on a baking sheet. Top each stuffed pepper with a teaspoon of crumbled feta.
- Bake the peppers for 20-25 minutes or until bell peppers are tender and stuffing is hot throughout.
- Meanwhile, combine tzatziki ingredients in a small bowl. Serve tzatziki with hot stuffed peppers.
Workout and then work! It’s been a busy week getting everything crammed in before Thanksgiving!