Vegan Beans 'n' Greens Stuffed Peppers

🥘 Ingredients

• Israeli couscous
  1.5 c
• Italian seasoning
  ½ tsp
• bell peppers
  4 unit
• black pepper
• cannellini beans
  2 unit
• cooking oil
• garlic powder
  ¼ tsp
• hummus
  1 tbsp
• kale
  8 oz
• lemon
  1 unit
• olive oil
• salt
• scallions
  4 unit
• tomato
  2 unit
• veggie stock concentrate
  4 unit
• water
  1 c

🍳 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 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 cannellini beans . Dice tomato into ½-inch pieces.

   bell peppers: 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 olive oil . Season with salt and black pepper , then arrange cut sides down. Roast on top rack until browned and softened, ⏱️ 15-18 minutes .

   olive oil, salt, black pepper
3. 

   3

   Meanwhile, heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallion whites, 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 Israeli couscous , half the veggie stock concentrate , and water (2 cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, ⏱️ 6-8 minutes . Keep covered off heat until ready to use in Step 5.

   cooking oil, Italian seasoning: ½ tsp, Israeli couscous: 1.5 c, veggie stock concentrate: 4 unit, water: 1 c
4. 

   4

   While couscous cooks, in a small bowl , combine hummus (2 TBSP for 4 servings), 1 TBSP olive oil (2 TBSP for 4 servings), and 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.

   hummus: 1 tbsp, garlic powder: ¼ tsp
5. 

   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. 

   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.