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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!

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Vegan Mediterranean dinners
Prep: 35 mins
Cook: 15 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 2 bell peppers
  • 2 scallions
  • 4 oz kale
  • 1 cannellini beans
  • 1 lemon
  • 1 tomato
  • 1 tbsp italian seasoning
  • 2.5 oz israeli couscous
  • 2 veggie stock concentrates
  • 4 tbsp hummus
  • 1 tsp garlic powder
  • salt
  • pepper
  • 1 tbsp cooking oil
  • 4 tsp olive oil
  • 4 bell peppers
  • 4 scallions
  • 8 oz kale
  • 2 cannellini beans
  • 1 lemon
  • 2 tomatoes
  • 1 tbsp italian seasoning
  • 5 oz israeli couscous
  • 4 veggie stock concentrates
  • 8 tbsp hummus
  • 2 tsp garlic powder
  • salt
  • pepper
  • 1 tbsp cooking oil
  • 7 tsp olive oil

Instructions

  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.
    Quarter lemon. 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), 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.
  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 with any
    remaining lemon wedges on the side.