Summery Stuffed Red & Yellow Bell Peppers

• 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

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.

couscous, boiling water, red bell peppers, yellow bell peppers, red bell pepper, yellow bell pepper, scallion, zucchini, lime juice, olive oil, fresh dill

Taken from www.food.com/recipe/summery-stuffed-red-yellow-bell-peppers-19998 (may not work)