Vegan Southwest Black Bean Stuffed Peppers
with Couscous, Lemon Drizzle & Cilantro
- Wheat
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.
Ingredients
2 unit
Green Bell Pepper
1 unit
Onion
1 unit
Black Beans
1 clove
Garlic
¼ unit
Cilantro
1 unit
Lemon
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
Salt
Pepper
5 teaspoon
Cooking Oil
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 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty blend of beans, couscous, and enchilada sauce; some found it a bit bland and suggested adding spices.
- Ease of prep: Quick and simple to make, though a few noted the filling took longer to thicken than expected.
- Suggestions: Consider adding extra herbs, spices (like cumin or chipotle), or veggies for more depth and texture 🌶️.
- Leftovers: Generous portions with extra filling; some repurposed it for nachos or enjoyed as a standalone dish.
- Texture: The couscous received mixed reviews; some loved it, while others preferred rice for stuffed peppers.
Reviews from our home cooks
This was a WOW dish. Great mix of flavors, but the best part was the Lemon Drizzle and extra lemon sections to squeeze on the serving. Portions were quite large but not filling. Could have used a little more Cilantro for both the mixture and garnish.
Couldn't believe how much I enjoyed this vegan stuffed pepper! I thought I'd miss the meat but I really didn't. Very tasty! Israeli cous cous makes everything good.
Loved that this meal was all vegan! Were able to use all of the ingredients that came in the box. The flavors were super good and it was an easy recipe.
YUM. This is delicious with its blend of onions and beans. The lemon drizzle ties it all together. Will definitely order this again.
Nice twist to the stuffed peppers I normally make. I really liked the textures of the beans with the couscous. My only negative is the poor quality of the ingredients I've received since starting this plan again. The vegetables seem to be of lesser quality than what I would purchase myself.
The roasted peppers were soft and easy to cut. Good combination of spices with the couscous.
Peppers were on the small side. Also could have used another texture element - something crunchy, especially since there was a good amount of the stuffing that was not able to fit in the peppers.
I added some hot sauce for a little more depth of flavor. Some additional kick or warm spices would go a long way for me.
Made them with red peppers I had on hand, instead of green peppers (my least favorite of all vegetables). And, then I made it again with my own ingredients later in the week, it was that good.
Made this substituting your jasmine rice for couscous due to gluten sensitivity, would be great to offer this as an option. Very flavorful and an easy cook
