Step 1

Preheat oven to 425°F, line a rimmed baking sheet with foil and coat with nonstick spray.

Step 2

Remove the stems from the peppers, halve them lengthwise and remove the seeds. Arrange cut side up on the prepared pan, season lightly with salt and pepper and roast until tender when pierced with a knife, 8 to 10 minutes.

Step 3

Remove the peppers from the oven, set aside and reduce the temperature to 375°F.

Step 4

While the peppers roast, heat a large frying pan over medium-high heat and add the ground lamb. Cook until lightly browned and crumbly, 4 to 5 minutes. Drain the excess fat from the pan, transfer the lamb to a bowl and set aside.

Step 5

Wipe out the pan, add the olive oil and place over medium heat. Add the onion and sauté until soft and barely golden, 5 to 6 minutes. Add the garlic and continue cooking until fragrant, 1 to 2 minutes.

Step 6

Return the lamb to the pan, combine with the onion-garlic mixture and season to taste with salt and pepper.

Step 7

Stir in the chicken broth, lemon juice, rosemary and couscous and bring to a simmer. Cover and continue cooking, stirring occasionally, until the couscous has absorbed the liquid, 7 to 10 minutes.

Step 8

Drain any liquid that may and accumulated in the pepper cavities and divide the lamb mixture between them. Top each with a tablespoon of crumbled feta and bake until the cheese is soft and barely golden, 10 to 12 minutes. Serve immediately.