Summery Stuffed Red & Yellow Bell Peppers - cooking recipe

Ingredients

1/2 cup couscous
1 cup boiling water
3 whole red bell peppers
3 whole yellow bell peppers
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/3 cup scallion, chopped
1/2 cup zucchini, diced
2 tablespoons lime juice
2 tablespoons olive oil
1/4 cup fresh dill, minced

Preparation

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.