Summery Stuffed Red & Yellow Bell Peppers

These colorful, no-cook peppers are stuffed with a savory couscous salad.

• Ready In: 21 mins
• Serves: 6

Ingredients

• 1⁄2 cup couscous
• 1  cup boiling water
• 3  whole red bell peppers
• 3  whole yellow bell peppers
• 1⁄2 cup red bell pepper, diced
• 1⁄2 cup yellow bell pepper, diced
• 1⁄3 cup scallion, chopped
• 1⁄2 cup zucchini, diced
• 2  tablespoons lime juice
• 2  tablespoons olive oil
• 1⁄4 cup fresh dill, minced

Directions

1. Place the couscous and boiling water in a large bowl, cover and let the couscous sit for 15 minutes.
2. Fluff the couscous with a fork, then let it cool to room temperature.
3. Meanwhile, slice the tops off the whole peppers.
4. Core, seed, wash and drain the peppers.
5. If necessary, slice a little off the bottoms of the peppers so they will sit on a plate without falling over.
6. Combine the diced peppers, scallions, zucchini and cooled couscous in a large mixing bowl.
7. In a small bowl, combine the lime juice, olive oil and dill and mix well.
8. Pour the dressing over the couscous mixture and toss to coat.
9. Spoon one-sixth of the couscous mixture into each cored pepper.
10. Cover the peppers with plastic wrap and chill until needed.