Gremolata Couscous-Stuffed Peppers Recipe

Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes.

In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff it with a fork.

In a small bowl, mix together the parsley, minced garlic, lemon zest, Parmesan, salt, and pepper.

Add the gremolata mixture to the couscous and stir until well combined.

Stuff each bell pepper with the couscous mixture and place them in a baking dish.

Drizzle olive oil over the peppers and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the tops are golden.

Serve the Gremolata Couscous-Stuffed Peppers hot and enjoy!