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1
Slice the peppers in half lengthwise through the stems and remove the seeds.
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2
Place the peppers cut side down in a baking dish with a little bit of olive oil and bake at 450F for about 15 minutes until they are lightly browned and tender.
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3
Then remove them from the oven, flip them over and leave them in the dish.
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4
Leave the oven on.
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5
While the peppers are cooking start your filling by browning the onions in a skillet over medium heat.
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6
After onions are slightly browned add in the garlic and herbs and stir for a minute or two.
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7
Then, add in the lamb and 3 tablespoons of lemon juice, cook the lamb until it is brown and crumbly.
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8
Pour in the chicken stock, 1 tablespoon of lemon juice and the couscous.
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9
Bring to a boil and cover until the couscous is tender and most of the liquid has evaporated (according to the timing on the couscous package).
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10
Then stir in the grated zucchini and cover and simmer for another 5 minutes.
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11
Add a drizzle of olive oil if needed, and salt to taste.
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12
Fill the peppers with about 2/3 cup of the lamb mixture and put peppers back in the oven for another 5 to 10 minutes.
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13
Top with a tablespoon of yogurt and a little bit of mint and serve.
