Prep Time: 20 mins
Total Time: 21 mins
About This Recipe
“These colorful, no-cook peppers are stuffed with a savory couscous salad.”
3whole red bell peppers
3whole yellow bell peppers
1/2 cupred bell pepper, diced
1/2 cupyellow bell pepper, diced
1/3 cupscallion, chopped
1/2 cupzucchini, diced
1/4 cupfresh dill, minced
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.
“Delicious, easy, healthy, fast!! These peppers have a lot going for them! They made a great light meal with steamed greens. Love the citrus/dill flavor.”