Vegan Beans ’n’ Greens Stuffed Peppers

Name: Vegan Beans ’n’ Greens Stuffed Peppers with Creamy Hummus
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 Egg; 1/2 cup Israeli Couscous; 4 tbsp Hummus; 1 unit Cannellini Beans; 4 oz Kale; 1/2 tbsp Italian Seasoning; 1 Tomato; 2 unit Scallions; 2 Bell Pepper; 1 tsp Garlic Powder; 4 tsp Olive Oil, tsp; 3 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Creamy Hummus

By Recipe0 System

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!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Egg
1/2 cup Israeli Couscous
4 tbsp Hummus
1 unit Cannellini Beans
4 oz Kale
1/2 tbsp Italian Seasoning
1 Tomato
2 unit Scallions
2 Bell Pepper
1 tsp Garlic Powder
4 tsp Olive Oil, tsp
3 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.

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