Southwest Beef & Bean Stuffed Peppers
with Red Enchilada Sauce, Couscous & Lemon Drizzle
Calories
:
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:
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:
30 minutesDifficulty
:
MediumAllergens:
- Oats/Avoine
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 pick
Green Bell Pepper
1 pick
Veggie Stock Concentrate
2.5
Israeli Couscous
(Contains: Oats/Avoine)
1 pick
Onion
1 pick
Lemon
1
Garlic
1 pick
Black Beans
4 tablespoon
Vegan Mayonnaise
¼
Cilantro
10
Mild Red Enchilada Sauce
10
Ground Beef
Not included in your delivery
6 teaspoon (tsp)
Oil
Cooking Steps
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Tasty dish with mixed reactions; some found it delicious while others wanted more robust flavor.
- Ease of prep: Filling quantity varied; several had excess, with one needing to buy extra peppers to use it all.
- Suggestions: Consider using red, orange, or yellow bell peppers for a sweeter taste than green ones.
- Portions: Pepper sizes varied widely; some found them too small to hold much filling.
Reviews from our home cooks
M
Melissa BrousseauCooked for 2 people
Delicious. Did not realize it was vegan. I added beef just because. Disliked the vegan mayo but overall great!
J
Jennifer TomchessonCooked for 2 people
Good but would prefer a red/orange/yellow bell pepper. Green peppers tend to be bitter when cooked.
S
Susie McHughCooked for 2 people
Delicious but a lot of filling for not much pepper
L
leah tarletonCooked for 2 people
I had a hamburger left over from another box and added that, and it gave it more full solid taste. I had so much filling that I had to go out and buy two more peppers.
