Couscous Stuffed Peppers
Serves 2
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2 Red Pepper
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2 Yellow Pepper
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½ Cup Uncooked Couscous
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1 Cup Water
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2 Tsp. Lemon Olive Oil
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2 Tsp. Garlic Olive Oil
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1 Celery stalk, chopped
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½ Small Red Onion, chopped
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Preheat oven to 350 °.
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Remove and discard the tops, seeds, and membranes of the peppers.
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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.)
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Bake in oven for 20 minutes, remove from oven.
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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.
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Into the couscous, stir the lemon and garlic olive oils, celery, and onion.
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Spoon an equal amount of the mixture into each hollowed pepper.
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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