Vegan Beans 'n' Greens Stuffed Peppers

🥘 Ingredients

• bell pepper (halved)
  2 units
• black pepper
  ½ tsp
• cannellini beans (drained)
  1 unit
• cooking oil
  1 tbsp
• garlic powder
  ¾ tsp
• hummus
  1 c
• israeli couscous
  1 c
• italian seasoning
  1½ tsp, 1½ tsp
• kale
  1 bunch
• lemon (one wedge)
  1 unit
• olive oil
  3 tbsp
• salt
  1 tsp
• scallions (whites)
  2 units
• tomato (diced)
  2 units
• veggie stock concentrate
  1 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 F . Wash and dry all produce.
2. 

   2

   Place bell pepper 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.

   bell pepper: 2 units (halved), olive oil: 3 tbsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   Meanwhile, heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallions , ½ tsp italian seasoning , and a big pinch of salt. Cook, stirring, until fragrant ⏱️ 3 minutes .

   cooking oil: 1 tbsp, scallions: 2 units (whites), italian seasoning: 1½ tsp
4. 

   4

   While israeli couscous cooks with veggie stock concentrate and water , in a small bowl , combine hummus , 1 tbsp olive oil, and ¼ tsp garlic powder . Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   israeli couscous: 1 c, veggie stock concentrate: 1 unit, water: 1 c, hummus: 1 c, garlic powder: ¾ tsp
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium heat. Add kale , remaining garlic powder, 1 tsp italian seasoning , juice from lemon , 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 ⏱️ 7 minutes . Toss in tomato and cannellini beans to combine.

   kale: 1 bunch, italian seasoning: 1½ tsp, lemon: 1 unit (one wedge), tomato: 2 units (diced), cannellini beans: 1 unit (drained)
6. 

   6

   Once peppers are done roasting, remove sheet from oven. Carefully stuff with half the filling. Top with remaining filling and hummus sauce before serving.