Vegan Southwest Black Bean Stuffed Peppers

Name: Vegan Southwest Black Bean Stuffed Peppers with Couscous, Lemon Drizzle & Cilantro
Yield: 2 servings
Ingredients: 2 Bell Pepper; 1 Onion; 1 Black Beans; 1 clove Garlic; 1/4 Cilantro; 1 Lemon; 2 1/2 oz Israeli Couscous; 1 Egg; Salt; Black Pepper; 5 tsp Cooking Oil; 4 tbsp Mayonnaise; 10 oz Mild Red Enchilada Sauce

with Couscous, Lemon Drizzle & Cilantro

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

2 Bell Pepper
1 Onion
1 Black Beans
1 clove Garlic
1/4 Cilantro
1 Lemon
2 1/2 oz Israeli Couscous
1 Egg
Salt
Black Pepper
5 tsp Cooking Oil
4 tbsp Mayonnaise
10 oz Mild Red Enchilada Sauce

View Shopping List

Rate this recipe

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 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.
2

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.
3

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.
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.
5

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.
6

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.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.