Looking for a light and tasty meal? Instead of the same ol’ Cesar salad that you order, why not try something new? Here is a  non- vegetarian dish to try for two.

Stuffed Peppers & Mediterranean Salad

What You Will Need:

4 large red or orange bell peppers

1 pound ground lamb

1½ cup couscous

6 oz. crushed tomatoes

3 large sprigs rosemary

¼ lb. Macedonian feta

1 Tbsp olive oil

1 pat butter

Small bag of baby spinach

1 cup kalamata olives

1 cup garbanzo beans

1 Granny Smith apple

1 cup vinaigrette (or oil & vinegar)

Small pot with lid

Large skillet

Baking pan

 Preparation:

1. Cut tops from peppers and gut insides

2. Preheat oven to 350 degrees Fahrenheit

3. Begin to brown lamb in skillet on medium heat (3 min)

4. ring pot of 1½ cup water to a boil, adding small pat of butter and tablespoon of olive oil for warmer flavor

5. Pour crushed tomatoes into skillet, stir in and continue cooking (3-5 min)

6. Add two sprigs of rosemary to skillet and continue cooking on lower temperature

7. When pot reaches rolling boil, turn off heat and dump in couscous, closing lid

8. When lamb is cooked to deep brown, remove rosemary and let simmer

9. After 5-10 min when couscous has absorbed water and turned fluffy and light, pour into skillet and mix in fully with lamb

10. Stuff peppers with lamb & couscous mix

11. Top with feta and half sprig of rosemary

12. Place peppers in pan and bake in oven (35-45 min)

13. Remove and top with feta and half-sprig of rosemary, replace into oven (5-7 min)

14. Slice apples into slivers

15. Plate baby spinach and top with olives, garbanzos, apple, feta and vinaigrette

Recipe serves 2

Jeremy Zerbe is a writer and designer who lives in Pittsburgh, Pennsylvania. He loves the time he spends in the kitchen with his girlfriend, Carly, inventing healthy, delicious dishes that are simple and easy to make.

What kind of peppers do you like best?

Tags: Mediterranean, peppers, Salads