Members recipe 
Garden Mains · Mediterranean
Lemon and Herb Couscous Stuffed Peppers
Bright green pepper halves are roasted until tender and filled with fluffy couscous tossed with lemon zest, garlic and toasted cumin. It is a light, speedy weeknight main with a fresh, peppery bite.
Test kitchen note: Pre-roast the empty pepper halves cut side down so they soften before filling; the couscous only needs a short warm-through.
Method 6 steps
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