epicurious4.0
Grilled Kofta-Stuffed Peppers
Give stuffed peppers a summery, weeknight-friendly upgrade by throwing them on the grill.
👥 4 Servings⏱️ Prep & Cook: 55 min👤 Rebecca Firkser📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●whisk
📝 Preparation Steps
1
Prepare a grill for medium heat; oil grate with vegetable oil. Combine ½ cup quick-cooking couscous, 1 Tbsp. baharat, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large heatproof bowl. Pour in ½ cup plus 2 tsp. boiling water. Cover bowl with a kitchen towel; let sit ⏱️ 5 minutes.
. baharat1 Tbsp
2
Using a fork, break up couscous (it will be a little less fluffy than usual). Add 1 large shallot, finely grated, 5 garlic cloves, finely grated, 1 lb. ground beef, preferably 20% fat, ½ cup finely chopped cilantro, ½ cup finely chopped salted toasted pistachios, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper to couscous. Using your hands, gently mix to combine and set meat mixture aside.
large shallot, finely grated1. ground beef, preferably 20% fat1 lb
3
Arrange 4 large bell peppers, halved lengthwise, ribs and seeds removed, on a rimmed baking sheet. Drizzle with 1 Tbsp. vegetable oil and season all over with salt and black pepper; turn to coat. Grill bell peppers, cut side down, until just starting to char, about ⏱️ 3 minutes. Return to baking sheet, arranging skin side down, and let cool.
large bell peppers, halved lengthwise, ribs and seeds removed4. vegetable oil, plus more for grill1 Tbsp
4
Lightly fill each bell pepper half with about ½ cup meat mixture. Arrange, skin side down, on grate. Cover and grill until bell peppers are tender and charred underneath and filling is cooked through (an instant-read thermometer inserted into the center of filling should register at least 165°), about ⏱️ 20 minutes. Transfer stuffed peppers to a platter.
large bell peppers, halved lengthwise, ribs and seeds removed4
5
Meanwhile, whisk 1 cup plain whole-milk Greek yogurt or labneh, 2 tsp. finely grated lemon zest, 2 Tbsp. fresh lemon juice, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl.
plain whole-milk Greek yogurt or labneh1 cup. finely grated lemon zest2 tsp. fresh lemon juice2 Tbsp
6
Top bell peppers with coarsely chopped salted toasted pistachios and serve with lemon yogurt on the side.
large bell peppers, halved lengthwise, ribs and seeds removed4
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