Grilled kofta stuffed peppers

Ingredients

• 15 ml Vegetable oil
• 120 ml Quick-cooking couscous
• 15 ml Baharat
• 10.5 g Fine salt (Diamond Crystal type)
• 1 large Shallot
• 5 cloves Garlic
• 454 g Ground beef (20% fat)
• 8 g Chopped fresh cilantro
• 60 g Chopped roasted salted pistachios
• 1/2 tsp Ground black pepper
• 4 Bell peppers (large)
• 240 ml Whole-milk plain Greek yogurt or labneh
• 2 tsp Finely grated lemon zest
• 30 ml Fresh lemon juice
• to taste Fine salt (Diamond Crystal type) - for seasoning
• to taste Ground black pepper - for seasoning
• as needed Vegetable oil - for the grill
• to taste Crushed roasted salted pistachios - for serving

Method

1. Prepare a grill for medium heat; oil the grates with vegetable oil.
2. In a large heatproof bowl, combine the couscous, baharat, and half of the salt. Pour in the boiling water, cover with a kitchen towel, and let sit for 5 minutes.
3. Using a fork, fluff the couscous. Add the grated shallot, grated garlic, ground beef, cilantro, chopped pistachios, the remaining salt, and pepper. Gently mix with your hands until combined.
4. Place the bell pepper halves on a rimmed baking sheet. Drizzle with vegetable oil, season with salt and pepper, and toss to coat. Grill the bell peppers cut-side down until they start to char (about 3 minutes). Return them to the baking sheet, skin-side down, and let cool.
5. Fill each bell pepper half with about 120 ml of filling. Place them skin-side down on the grill. Cover and grill until the peppers are tender and slightly charred on the bottom, and the filling is cooked through (internal temperature should reach at least 74 °C), about 20 minutes.
6. Transfer the stuffed peppers to a serving platter.
7. Prepare the lemon yogurt according to the separate recipe.
8. Sprinkle the peppers with crushed pistachios and serve with the lemon yogurt on the side.

Nutrition

Per serving

Energy

539.3 kcal

Protein

33.6 g

Carbohydrate

32.99 g

Fat

29.45 g

Fibre

5.59 g

Calcium

27.13 mg

Iron

0.98 mg

Magnesium

24.48 mg