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.
Ingredients
2 unit
Bell Pepper
2 unit
Scallions
4 ounce
Kale
1 unit
Cannellini Beans
1 unit
Lemon
1 unit
Tomato
1 tablespoon
Italian Seasoning
2.5 ounce
Israeli Couscous
(Contains Wheat)
2 unit
Veggie Stock Concentrate
4 tablespoon
Hummus
(Contains Sesame)
1 teaspoon
Garlic Powder
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
4 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• 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 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), 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.
