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Summery Stuffed Peppers

1/2 cup couscous
1 cup boiling water
3 whole red bell peppers
3 whole yellow bell peppers
1/2 cup red bell peppers, diced
1/2 cup yellow bell peppers, diced
1/3 cup scallions, chopped
1/2 cup zucchini, diced
2 Tbsp. lime juice
2 Tbsp. olive oil
1/4 cup fresh 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.

Makes 6 servings

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