Summery Stuffed Peppers

5.0 (1 reviews)

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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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind