Summery Stuffed Red & Yellow Bell Peppers

1. 1

   Place the couscous and boiling water in a large bowl, cover and let the couscous sit for 15 minutes.

2. 2

   Fluff the couscous with a fork, then let it cool to room temperature.

3. 3

   Meanwhile, slice the tops off the whole peppers.

4. 4

   Core, seed, wash and drain the peppers.

5. 5

   If necessary, slice a little off the bottoms of the peppers so they will sit on a plate without falling over.

6. 6

   Combine the diced peppers, scallions, zucchini and cooled couscous in a large mixing bowl.

7. 7

   In a small bowl, combine the lime juice, olive oil and dill and mix well.

8. 8

   Pour the dressing over the couscous mixture and toss to coat.

9. 9

   Spoon one-sixth of the couscous mixture into each cored pepper.

10. 10

    Cover the peppers with plastic wrap and chill until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.