Ingredients
-
1/2
-
1
-
3
-
3
-
1/2
-
1/2
-
1/3
-
1/2
-
2
-
2
-
1/4
-
-
-
-
Directions
Summery Stuffed Red & Yellow Bell Peppers, These colorful, no-cook peppers are stuffed with a savory couscous salad , 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
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Steps
|
1
Done
|
Place the Couscous and Boiling Water in a Large Bowl, Cover and Let the Couscous Sit For 15 Minutes. |
|
2
Done
|
Fluff the Couscous With a Fork, Then Let It Cool to Room Temperature. |
|
3
Done
|
Meanwhile, Slice the Tops Off the Whole Peppers. |
|
4
Done
|
Core, Seed, Wash and Drain the Peppers. |
|
5
Done
|
If Necessary, Slice a Little Off the Bottoms of the Peppers So They Will Sit on a Plate Without Falling Over. |
|
6
Done
|
Combine the Diced Peppers, Scallions, Zucchini and Cooled Couscous in a Large Mixing Bowl. |
|
7
Done
|
in a Small Bowl, Combine the Lime Juice, Olive Oil and Dill and Mix Well. |
|
8
Done
|
Pour the Dressing Over the Couscous Mixture and Toss to Coat. |
|
9
Done
|
Spoon One-Sixth of the Couscous Mixture Into Each Cored Pepper. |
|
10
Done
|
Cover the Peppers With Plastic Wrap and Chill Until Needed. |
