Vegan Southwest Black Bean Stuffed Peppers
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Vegan Southwest Black Bean Stuffed Peppers

Vegan Southwest Black Bean Stuffed Peppers

with Couscous, Lemon Drizzle & Cilantro

We see a bell pepper and just can’t help imagining it stuffed with all manner of deliciousness. For this vegan version, the peppers are filled with a flavorful mixture of springy couscous with sautéed onion and black beans, plenty of garlic, fresh cilantro, and lots of tomatoey enchilada sauce. Once filled and baked, you’ll drizzle the stuffed peppers with a bright lemon crema and a final flourish of herbaceous cilantro.


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

Total Time30 minutes
Prep Time10 minutes


serving amount

2 unit

Green Bell Pepper

1 unit


1 unit

Black Beans

1 clove


¼ unit


1 unit


2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Veggie Stock Concentrate

4 tablespoon

Vegan Mayonnaise

10 ounce

Enchilada sauce

Not included in your delivery



5 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories780 kcal
Fat36 g
Saturated Fat4.5 g
Carbohydrate85 g
Sugar13 g
Dietary Fiber12 g
Protein17 g
Cholesterol0 mg
Sodium1300 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
Large Pan
Small Bowl


Roast Peppers

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve bell peppers lengthwise; remove ribs and seeds. Place on a baking sheet and drizzle each half with oil; rub all over to coat. Season with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and softened, 15-18 minutes.


• Meanwhile, halve, peel, and dice onion into ½-inch pieces. Drain and rinse beans. Peel and mince or grate garlic. Roughly chop cilantro. Quarter lemon.

Cook Couscous

• In a small pot, combine couscous, stock concentrate, and ¾ cup water (1½ cups for 4 servings). Bring to a boil over medium-high heat. Once boiling, cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water if necessary. • Keep covered off heat until ready to use in Step 4.

Cook Filling

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and beans. Season with salt and pepper. Cook, stirring occasionally, until onion is softened, 3-5 minutes. • Add garlic and cook, stirring, until fragrant, 30-60 seconds. • Stir in enchilada sauce, cooked couscous, and half the cilantro. Cook, stirring occasionally, until filling has slightly thickened, 2-3 minutes. Remove from heat.

Mix Lemon Drizzle

• While filling cooks, in a small bowl, combine mayonnaise and juice from one lemon wedge (two wedges for 4 servings). • Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.

Assemble & Serve

• Once bell peppers are done roasting, remove sheet from oven. Carefully stuff halves with half the filling. • Divide remaining filling between plates. Top with stuffed peppers and spoon lemon drizzle over the top. Sprinkle with remaining cilantro and serve with remaining lemon wedges on the side.