Shrimp & Beans 'n' Greens Stuffed Peppers

🥘 Ingredients

• bell pepper
  4 unit
• black pepper
  1 tsp
• cannellini beans
  2 unit
• cooking oil
  1 tbsp
• gartic powder
  2 tsp
• hummus
  1/2 c
• kale
  8 oz
• lemon
  1 unit
• olive oil
  2.333 tbsp
• salt
  1 tsp
• scallions
  4 unit
• tomato
  2 unit

🍳 Cookware

• baking sheet
• small pot
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell pepper 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 cannellini beans . Dice tomato into 1/2-inch pieces.

   bell pepper: 4 unit, scallions: 4 unit, kale: 8 oz, lemon: 1 unit, cannellini beans: 2 unit, tomato: 2 unit
2. 

   2

   Place pepper halves on a baking sheet and rub all over with a drizzle of cooking oil . Season with salt and black pepper , then arrange cut sides down. Roast on top rack until browned and softened, 15-18 minutes.

   cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, heat a small drizzle of oil in a small pot over medium-high heat. Add scallion whites, 1/2 tsp Italian seasoning{1%tbsp?}, and a pinch of salt. (You'll use more Italian seasoning later.) Cook, stirring, until fragrant, 2-3 minutes. Add Israeli couscous, half the [veggie stock?{4%unit}, and 3/4 cup water. 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.
4. 

   4

   While couscous in a small bowl , combine hummus , 1 tbsp olive oil , and 1/4 tsp gartic powder . (Use the remaining 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.

   hummus: 1/2 c, olive oil: 2.333 tbsp, gartic powder: 2 tsp
5. 

   5

   Heat a large # large pan over medium heat with a drizzle of oil until hot. Add kale, remaining garlic powder, 1 tsp Italian seasoning, juice from one lemon wedge, a splash of water, salt, and pepper. Cook, stirring and adding more water as needled, until kale is tender, 5-7 minutes. Stir in beans, Shrimp{20%ounce}, tomato, couscous, remaining stock concentrate, and a drizzle of olive oil; cook, stirring, until warmed through, 1-2 minutes. Remove pan f