Bell Peppers Stuffed with Couscous
Per 1 pepper
4 cups vegetable broth
3 cups couscous
2 tablespoons olive oil
2 tablespoons lemon juice
1 cup frozen peas, thawed
2 green onions, sliced
1⁄2 teaspoon cumin
1⁄2 teaspoon chili powder
8 green bell peppers
Preheat oven to 350°F.
Bring vegetable broth to a boil and add couscous. Cover, turn off heat, and let sit for 10–15 minutes until couscous is cooked. Fluff with a fork.
Combine couscous with olive oil, lemon juice, peas, green onions, cumin, and chili powder.
Cut the tops off the bell peppers and remove seeds.
Stuff couscous into bell peppers and place the tops back on, using a toothpick to secure if needed.
Transfer to a baking dish and bake for 15 minutes.