Summery Stuffed Red & Yellow Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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These colorful, no-cook peppers are stuffed with a savory couscous salad. 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.
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