Lemon Pepper Shrimp and Couscous Stuffed Peppers

Steps

1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
2. Put the couscous in a bowl, pour the boiling water over it, cover and let stand 5 minutes, then fluff with a fork.
3. Place the red bell pepper halves and green bell pepper halves cut side up on one side of the sheet pan, brush them with one third of the olive oil, and roast 10 minutes to soften.
4. Meanwhile, toss the broccoli with another third of the olive oil, one third of the salt and one third of the ground black pepper.
5. In a large bowl, mix the shrimp, garlic, green onion, lemon zest, half the lemon juice, the remaining third of the olive oil, half the parmesan, one third of the salt and one third of the ground black pepper, then fold in the couscous.
6. Take out the pan, fill the red bell pepper halves and green bell pepper halves with the shrimp mixture, sprinkle the remaining half of the parmesan on top, and spread the broccoli on the other side of the pan.
7. Roast 15 to 18 minutes, until the shrimp in the filling is pink and opaque and reaches 145°F (63°C) and the broccoli edges are browned.
8. Drizzle the remaining half of the lemon juice over everything, season with the remaining third of the salt and the remaining third of the ground black pepper, scatter the parsley on top and serve one red and one green bell pepper half with broccoli per plate.