Shrimp & Beans ’n’ Greens Stuffed Peppers
with Creamy Hummus
- Wheat
- Sesame
- Shellfish
Mild, earthy, sweet, and perfect for stuffing, bell peppers are one of our favorite ingredients for a quick (and delicious!) weeknight dinner idea. For this vegan spin on a classic, we toss springy, scallion-flecked pearl couscous with Italian-seasoned cannellini beans, kale, and tomatoes to make a hearty, flavorful stuffing. Once filled and baked, the peppers are topped with a drizzle of garlicky hummus sauce before serving. After dinner, you’ll be pleasantly stuffed, too!
Ingredients
2 unit
Veggie Stock Concentrate
½ cup
Israeli Couscous
(Contains: Wheat)
4 tablespoon
Hummus
(Contains: Sesame)
1 unit
Cannellini Beans
4 ounce
Kale
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
½ tablespoon
Italian Seasoning
1 unit
Tomato
2 unit
Scallions
2 unit
Bell Pepper
1 teaspoon
Garlic Powder
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve bell peppers lengthwise; remove stems and seeds. Trim and thinly slice scallions, separating whites from greens. Remove and discard any large stems from kale; chop into bite-size pieces. Quarter lemon. Drain and rinse beans. Dice tomato into ½-inch pieces.
Place pepper halves on a baking sheet and rub all over with a drizzle of oil. Season with salt and pepper, then arrange cut sides down.
Roast on top rack until browned and softened, 15-18 minutes.
Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, ½ tsp Italian Seasoning (1 tsp for 4 servings), and a big pinch of salt. (You’ll use more Italian Seasoning later.) Cook, stirring, until fragrant, 2-3 minutes.
Add couscous, half the stock concentrates, and ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes.
Keep covered off heat until ready to use.
While couscous cooks, in a small bowl, combine hummus, 1 TBSP olive oil (2 TBSP for 4 servings), and ¼ tsp garlic powder (½ tsp for 4). (You’ll use the rest of the garlic powder in the next step.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium heat. Add kale, remaining garlic powder, 1 tsp Italian Seasoning (2 tsp for 4 servings), juice from one lemon wedge (two wedges for 4), a splash of water, salt, and pepper. Cook, stirring and adding more splashes of water as needed, until kale is tender and water has evaporated, 5-7 minutes.
Stir in beans, tomato, couscous, remaining stock concentrate, and a drizzle of olive oil; cook, stirring, until warmed through, 1-2 minutes. Remove pan from heat; taste and season with salt and pepper.
Once peppers are done roasting, remove sheet from oven. Carefully stuff with half the filling.
Divide remaining filling between plates; top with stuffed peppers. Drizzle with creamy hummus and sprinkle with scallion greens. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, praising its fantastic flavor profile. Some found it bland; consider boosting seasoning or adding fresh herbs 🌿.
- Ease of prep: Instructions were easy to follow, but some felt it was overly complicated with too many pots and steps.
- Suggestions: Try roasting sliced peppers instead of stuffing them. Consider adding diced onions, green peppers, or mushrooms for extra flavor.
- Portions: Generous helpings reported; some had extra stuffing and bought additional peppers to use it up.
- Texture: A few found the peppers limp after cooking. For firmer results, consider adjusting roasting time or temperature.
Reviews from our home cooks
This recipe really did not work for me. One big problem was the hummus sauce, it did not go thematically with the main dish and didn't jive flavor-wise. The "stuffed" peppers really didn't work out, I think it would have been a lot better just to roast sliced peppers and put them on top of the couscous and other stuffing items. The dish was pretty bland too. This ragout-like mix needed some fresh herbs of some kind to add flavor. Maybe tarragon? Keep tinkering with this one, it's not ready yet.
Generous helping! Went and bought another bell pepper to use up all the stuffing. I added turkey. Crazy tasty!
AMAZING! So flavorful. Kid loved it, and so did we. We did it without Turkey, just beans for protein
Your meals are time consuming to prepare. For this meal I added one-half diced onion, one-half diced green pepper (any pepper would do) and one diced large portabella mushroom, sauteed in avocado oil and butter prior to cooking the ground beef. I also added shredded provolone cheese to the meat.
The method of roasting the pepper first works really well. This is pretty yummy. I might use less beans.
Love lots of veggies! Especially kale. Veggies make me feel like I'm eating healthy. I ended up just cutting up the roasted bell peppers and mixing them in. This was a bit more calories than I like but worth it. Could you prewash produce? Especially when it's chopped leaves, they're a mess to try to wash.
Surprisingly delicious! Just a note: I was recently put on high blood pressure medication and was told to limit salt. So I didn't add any salt to all the meals this week!
Somehow I missed the Turkey and ended up with only veggies. Took a bit more prep then I would have liked. Turns out kale isn't on my families favorite foods list.
Very satisfying and healthy meal. We are getting better at preparing the vegan dinners, and added turkey for some more flavor.
Very good, easy to follow instructions. Downside, there wasn't much Italian seasoning flavoring that came through on the finished product.
