Summery Stuffed Red & Yellow Bell Peppers

Recipe by Mirj2338
READY IN: 21mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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