Couscous Stuffed Peppers

Serves 2

 

  • 2 Red Pepper

  • 2 Yellow Pepper

  • ½ Cup Uncooked Couscous

  • 1 Cup Water

  • 2 Tsp. Lemon Olive Oil

  • 2 Tsp. Garlic Olive Oil

  • 1 Celery stalk, chopped

  • ½  Small Red Onion, chopped

 

  1. Preheat oven to 350 °.

  2. Remove and discard the tops, seeds, and membranes of the peppers.

  3. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

  4. Bake in oven for 20 minutes, remove from oven.

  5. Place couscous in a bowl, bring the water to a boil and pour over couscous, cover bowl and let sit for 5 minutes, fluff with a fork.

  6. Into the couscous, stir the lemon and garlic olive oils, celery, and onion.

  7. Spoon an equal amount of the mixture into each hollowed pepper.

  8. Enjoy two immediately, allow the other two to cool, place in a tupperware container and refrigerate.

 

Recipe created by Janet Perry C.H.N., CSNC, Certified Holistic Nutritionist™ / Certified Reiki Master