Grilled Kofta-Stuffed Peppers

Grilling halved peppers before filling them with an aromatic meat-and-couscous mixture gives them a smoky charred edge that brings a new dimension to stuffed peppers. Make sure to use small Moroccan-style couscous—often labeled “quick-cooking” or “instant” on the packaging.

If you can’t find baharat, sometimes known as Lebanese 7-spice, you can make your own or try this 4-spice cheat: 1¼ tsp. ground cumin, 1 tsp. ground coriander, ½ tsp. smoked paprika, and ¼ tsp. ground cinnamon.

Recipe information

• Total Time

  55 minutes

• Yield

  4 servings

Total Time

55 minutes

Yield

4 servings

Ingredients

1

½

1

3½

1

5

1

½

½

½

4

1

2

2

Need to make a substitution?

Preparation

1. Step 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.

   Step 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.

   Step 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.

   Step 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.

   Step 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.

   Step 6

   Top bell peppers with coarsely chopped salted toasted pistachios and serve with lemon yogurt on the side.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Top bell peppers with coarsely chopped salted toasted pistachios and serve with lemon yogurt on the side.

Recipe notes