Vegan Beans ’n’ Greens Stuffed Peppers
with Cannellini Beans & Kale
- Sesame
- Wheat
With 19g of fiber—68% of your daily value—this high-fiber dish delivers big flavor while helping keep you satisfied and supporting healthy digestion and balanced blood sugar. 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
4 tablespoon
Hummus
(Contains: Sesame)
1 unit
Cannellini Beans
4 ounce
Kale
1 unit
Lemon
½ tablespoon
Italian Seasoning
1 unit
Tomato
2 unit
Scallions
2 unit
Bell Pepper
1 teaspoon
Garlic Powder
¾ cup
Pearl Couscous
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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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.
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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.
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Roast on top rack until browned and softened, 15-18 minutes.
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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.
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Add couscous, half the stock concentrates, and 1 cup water (2 cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.
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Keep covered off heat until ready to use in Step 5.
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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.
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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.
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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.
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Once peppers are done roasting, remove sheet from oven. Carefully stuff with half the filling.
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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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The filling was flavorful and hearty; the peppers themselves added a nice kick that complemented the couscous and beans well.
- Suggestions: Consider using spinach instead of kale if you prefer a milder green. Add something crunchy — a few reviewers noted the texture felt a bit soft overall.
- Leftovers: The filling made a great salad the next day, with the couscous holding up nicely after refrigerating.
