Shrimp & Beans ’n’ Greens Stuffed Peppers

🥘 Ingredients

• Israeli couscous
  1½ cup
• Italian seasoning
• bell pepper
  2 unit
• black pepper
  to taste
• cannellini beans
  15 oz
• cooking oil
  1 tbsp
• garlic powder
• hummus
  1 c
• kale
  1 bunch
• lemon
  1 unit
• olive oil
  2 tbsp
• salt
  to taste
• scallions
  4 unit
• shrimp
  8 oz
• tomato
  2 unit
• veggie stock concentrate
  1 unit
• water

🍳 Cookware

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

1. 

   1

   Preheat oven to 425°F. baking sheet
2. 

   2

   Wash and dry all produce. Core, halve, and deseed bell pepper . Rub all over with a drizzle of cooking oil and season with salt and black pepper . Arrange cut sides down on the lined baking sheet.

   bell pepper: 2 unit, cooking oil: 1 tbsp, salt: to taste, black pepper: to taste
3. 

   3

   Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add the whites of scallions , ½ tsp Italian seasoning , and a big pinch of salt. Cook, stirring, until fragrant ⏱️ 2-3 minutes . Stir in Israeli couscous and veggie stock concentrate , cover, and simmer until tender.

   olive oil: 2 tbsp, scallions: 4 unit, Italian seasoning, Israeli couscous: 1½ cup, veggie stock concentrate: 1 unit
4. 

   4

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

   hummus: 1 c, garlic powder, water
5. 

   5

   Heat a drizzle of oil in a large pan over medium heat. Add kale , remaining garlic powder, 1 tsp Italian seasoning, juice from 1 wedge of 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 ⏱️ 5-7 minutes .

   kale: 1 bunch, lemon: 1 unit
6. 

   6

   In a separate large skillet , heat oil over medium-high. Season shrimp with salt and pepper, then cook until pink and opaque ⏱️ 3 minutes . Drain cannellini beans and dice tomato . Combine cooked shrimp, beans, diced tomatoes, sautéed kale, and cooked couscous in a bowl. Season to taste.

   shrimp: 8 oz, cannellini beans: 15 oz, tomato: 2 unit
7. 7

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