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Summery Stuffed Red & Yellow Bell Peppers

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“These colorful, no-cook peppers are stuffed with a savory couscous salad.”

Ingredients Nutrition


  1. Place the couscous and boiling water in a large bowl, cover and let the couscous sit for 15 minutes.
  2. Fluff the couscous with a fork, then let it cool to room temperature.
  3. Meanwhile, slice the tops off the whole peppers.
  4. Core, seed, wash and drain the peppers.
  5. If necessary, slice a little off the bottoms of the peppers so they will sit on a plate without falling over.
  6. Combine the diced peppers, scallions, zucchini and cooled couscous in a large mixing bowl.
  7. In a small bowl, combine the lime juice, olive oil and dill and mix well.
  8. Pour the dressing over the couscous mixture and toss to coat.
  9. Spoon one-sixth of the couscous mixture into each cored pepper.
  10. Cover the peppers with plastic wrap and chill until needed.

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