Vegan Beans ’n’ Greens Stuffed Peppers
with Creamy Hummus
- Wheat
- Sesame
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
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
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
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. 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 in Step 5.
• 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), 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the combination of flavors, though some found it a bit bland and suggested adding extra herbs or spices.
- Ease of prep: While some found it quick and easy, others felt it was time-consuming with too many pots and pans to clean.
- Suggestions: Consider swapping kale for spinach, adding feta cheese, or including a crunchy topping for texture variety 🍲.
- Leftovers: Several mentioned it tasted even better the next day, with flavors melding nicely as leftovers.
- Texture: Some loved the mix of textures, while others found the combination of beans, couscous, and kale too soft.
Reviews from our home cooks
I got the Tex-Mex Stuffed Peppers before and loved them, so I wanted to try these. The filling tasted so good and I loved the hummus drizzle. In fact, I loved these so much I had them for breakfast the next day because I couldn't wait until lunch to have them!
Awesome! Turned out great, love stuffed pepper recipes and this one was great! Wife and kids love these, and it was vegan! Also the hummus sauce was great with it thank you!
This meal was very tasty and different from the usual stuffed pepper dish filled with meat and rice. I really enjoyed the beans and kale stuffing with the hummus drizzled on top.
I tried this recipe as an experiment to see if I would like it and I really did. It was easy to cook, was tasty but a bit messy to eat. The peppers were soft and fell apart as I filled them. I was really surprised at how much I enjoyed the kale as I rarely eat it. Perhaps the fact that it was cooked made it more palatable. This was good.
These peppers were delicious and I even added an extra orange bell pepper I had; though I think it was best with the red peppers it came with. Only recommendation would maybe be more spice, either in the filling or the hummus drizzle.
Combination of very bland flavors...beans, couscous, hummus. The hummus had no flavor, I added lemon juice to perk it up. The Kale, even after 'cooking to pieces' was still tough & chewy. The best part was the roasted sweet peppers...I added cheese to give it some taste.
I think it is great with certain caveats. Firstly, I ate this a day later after microwaving. The combo of beans & pearl couscous has a great texture with crunchy kale. My problem is that the bell pepper is far too small on its own. This means that this isn't really a "stuffed pepper". The meal tastes best when you eat the stuffing and peppers at the same time in a bite, but as it is right now, a large amount of the stuffing is on the side of the peppers and they don't taste as good on their own. Also, lemon has a bad taste in the long term.
Best recipe for us so far. The combination of flavors was right on. Very pretty presentation as well. The beans and couscous make a nice filling. Will order again
This was so amazing! What a great addition to the vegan menu. Very flavorful and we had enough for 2 lunches the next day.
It was very tasty! This is one of those recipes that belies how healthy it is. I added some Hatch chile seasoning to spice things up, but it definitely still had lots of flavor without. I added an extra half-cup couscous because these proportions matched the last HF recipe we had, and they were off (which is rare); this seemed to do the trick and the couscous wasn't soupy this time. Not a difficult recipe, but it still took longer than the prep and cook times given.
