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Tunisian Mushroom Stuffed Peppers
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Tunisian Mushroom Stuffed Peppers

Tunisian Mushroom Stuffed Peppers

with Creamy Tunisian Hummus Sauce & Feta

Didn’t grow up with stuffed peppers? Here’s the 411: hollowed-out bell peppers are filled with a combo of grains, protein, and spices. Of course, that doesn’t quite sum up how delicious and, for some, nostalgia-inducing they are. This week, our chefs have broken the classic out of its (literal) comfort zone with a Mediterranean-style spin. The filling starts with almond-studded, Tunisian-spiced couscous. It’s mixed with meaty mushrooms and marinated tomato, then stuffed into the tender pepper halves. Once they emerge from the oven, they’re topped with a creamy hummus sauce, scallion greens, and feta. Prepare for a flavor explosion.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes


serving amount

2 unit

Green Bell Pepper

2 unit


½ ounce


(Contains Tree Nuts)

1 tablespoon

Tunisian Spice Blend

4 tablespoon

Sabra® Classic Hummus

½ cup

Feta Cheese

(Contains Milk)

4 ounce

Button Mushrooms

1 unit

Roma Tomato

¾ cup

Israeli Couscous

(Contains Wheat)

1 unit

Mushroom Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate68 g
Sugar10 g
Dietary Fiber7 g
Protein17 g
Cholesterol65 mg
Sodium1050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Small pot


Roast Veggies

• Preheat oven to 425 degrees. Wash and dry all produce. • Halve bell peppers lengthwise; remove stems and seeds. Toss on one side of a baking sheet with a drizzle of oil. Season with salt and pepper; arrange cut sides down. Trim mushrooms. Toss on empty side with a drizzle of oil. Season with salt and pepper. • Roast on middle rack until peppers are lightly browned and softened and mushrooms are golden brown, 18-20 minutes. Remove from oven. • 4 SERVINGS: Divide between 2 baking sheets; roast bell peppers on middle rack and mushrooms on top rack.

Prep and Season Tomato

• Meanwhile, trim and thinly slice scallions, separating whites from greens. Finely dice tomato. • In a small bowl, toss tomato with a drizzle of olive oil. Season with salt and pepper.

Cook Couscous

• Melt 1 TBSP butter in a small pot over medium-high heat. Add almonds; cook, stirring often, until lightly browned, 2-3 minutes. Stir in scallion whites, couscous, 2 tsp Tunisian Spice (you’ll use the rest later), and a pinch of salt. Cook, stirring, until scallion whites are softened and couscous is toasted, 2-3 minutes. • Stir in ¾ cup water and stock concentrate. Bring to a boil; cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat. • 4 SERVINGS: Use a medium pot, 4 tsp Tunisian Spice, and 1½ cups water. • TIP: Drain any excess water from cooked couscous, if necessary.

Make Sauce

• Meanwhile, in a second small bowl, combine hummus, sour cream, and remaining Tunisian Spice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Stuff Peppers

• Once mushrooms are cool enough to handle, transfer to a cutting board; roughly chop. • Heat pot with couscous over mediumlow heat. Uncover; stir in mushrooms, tomato, and 1 TBSP butter. Cook, stirring, until butter has melted and tomato is slightly softened, 1-2 minutes. Season with salt (we used ½ tsp) and pepper. • Stuff each bell pepper half with as much filling as will fit. • 4 SERVINGS: Use 2 TBSP butter and 1 tsp salt.


• Divide remaining filling and stuffed peppers between plates. Drizzle with sauce. Top with feta and scallion greens and serve.