Vegan Beans ’n’ Greens Stuffed Peppers
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Vegan Beans ’n’ Greens Stuffed Peppers

Vegan Beans ’n’ Greens Stuffed Peppers

with Creamy Hummus

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!


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

Total Time35 minutes
Prep Time15 minutes


serving amount

2 unit

Bell Pepper

2 unit


4 ounce


1 unit

Cannellini Beans

1 unit


1 tablespoon

Italian Seasoning

2.5 ounce

Israeli Couscous

(Contains Wheat)

2 unit

Veggie Stock Concentrate

4 tablespoon


(Contains Sesame)

1 teaspoon

Garlic Powder

Not included in your delivery



4 teaspoon

Olive Oil

1 tablespoon

Cooking Oil


Nutrition Values

/ per serving
Calories680 kcal
Fat25 g
Saturated Fat3 g
Carbohydrate96 g
Sugar9 g
Dietary Fiber15 g
Protein22 g
Cholesterol0 mg
Sodium1100 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 pot
Small Bowl
Large Pan



• 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. Drain and rinse beans. Dice tomato into ½-inch pieces.

Roast Peppers

• 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.

Cook Couscous

• 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 in Step 5.

Make Hummus Sauce

• 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.

Make Filling

• 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), 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.

Stuff & Serve

• 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.