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This one is definitely not my invention, it comes from a great site called www.vegcooking.com. You can even sign up to receive weekly recipies from them via email! Beans on toast no more!! 😀

I confess I haven’t tried out this recipy just as yet (tonight had pasta with white sauce made by powder -lol- and chopped red peppers. Bit thick but good.) but it really looks amazing.

Summery Stuffed Peppers

These colorful, no-cook peppers, stuffed with a savory couscous salad, are just the thing when summer’s heat has you beat.

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



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