Summery Stuffed Peppers

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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.