Grilled Kofta-Stuffed Peppers
The article provides a recipe for grilled kofta-stuffed peppers, highlighting the preparation and cooking process. It emphasizes the use of small Moroccan-style couscous and offers a substitute for baharat spice. The dish is designed to be flavorful and is served with a lemon yogurt sauce.
- ▪The recipe yields four servings and takes a total of 55 minutes to prepare and cook.
- ▪Grilling the peppers before stuffing them adds a smoky flavor to the dish.
- ▪The filling includes ground beef, couscous, shallots, garlic, cilantro, and pistachios.
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RecipesJune 2026Grilled Kofta-Stuffed PeppersBy Rebecca FirkserJune 3, 2026Photograph by Elliott Jerome Brown Jr., Food Styling by Kaitlin Wayne, and Prop Styling by Emma RingnessArrowJump To RecipePrintGrilling 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 informationTotal Time55 minutesYield4 servingsIngredients1Tbsp.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Bon Appétit.
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