---
title: Vegan Beans 'n' Greens Stuffed Peppers
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-beans-n-greens-stuffed-peppers-6998bd8fd9e4e85df5287fc1
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Sesame
  - Wheat
tags:
  - Veggie
  - Vegan
rating: 4.0
rating_count: 219
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/vegan-beans-n-greens-stuffed-peppers.avif"
---
Adjust rack to top position and preheat oven to ~{425%degrees F}. Wash and dry all produce.

Place @bell pepper{2%units}(halved) on a #baking sheet{} and rub all over with a drizzle of @olive oil{3%tbsp}. Season with @salt{1%tsp} and @black pepper{½%tsp}, then arrange cut sides down.

Meanwhile, heat a drizzle of @cooking oil{1%tbsp} in a #small pot{} over medium-high heat. Add @scallions{2%units}(whites), ½ tsp @italian seasoning{1½%tsp}, and a big pinch of salt. Cook, stirring, until fragrant ~{3%minutes}.

While @israeli couscous{1%cup} cooks with @veggie stock concentrate{1%unit} and @water{1%cup}, in a #small bowl{}, combine @hummus{1%cup}, 1 tbsp olive oil, and ¼ tsp @garlic powder{¾%tsp}. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of cooking oil in a #large pan{} over medium heat. Add @kale{1%bunch}, remaining garlic powder, 1 tsp @italian seasoning{1½%tsp}, juice from @lemon{1%unit}(one wedge), 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{2%units}(diced) and @cannellini beans{1%unit}(drained) to combine.

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