---
title: "Shrimp & Beans 'n' Greens Stuffed Peppers"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shrimp-beans-n-greens-stuffed-peppers-68d65aaa681e58ed6e5b4d87
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Wheat
  - Sesame
  - Shellfish
tags:
  - Protein Smart
rating: 4.5
rating_count: 701
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the dish and its flavor profile, though some found it blander; consider adding extra seasoning or fresh herbs.
  - theme: Ease of prep
    text: Instructions were easy to follow, but a few found the recipe complicated with too many pots and steps.
nutrition:
  calories: 820
  protein: 40
  fat: 27
  saturated fat: 3
  carbohydrates: 88
  sugar: 9
  fiber: 18
  cholesterol: 220
  sodium: 1920
  potassium: 1480
  calcium: 290
  iron: 5.9
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Cannellini%20Beans/shrimp-beans-n-greens-stuffed-peppers.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve @bell pepper{4%unit} lengthwise; remove stems and seeds. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Remove and discard any large stems from @kale{8%ounce}; chop into bite-size pieces. Quarter @lemon{1%unit}. Drain and rinse @cannellini beans{2%unit}. Dice @tomato{2%unit} into 1/2-inch pieces.

Place pepper halves on a #baking sheet{} and rub all over with a drizzle of @cooking oil{1%tbsp}. Season with @salt{1%tsp} and @black pepper{1%tsp}, then arrange cut sides down. Roast on top rack until browned and softened, 15-18 minutes.

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.

While couscous in a #small bowl{}, combine @hummus{8%tbsp}, 1 tbsp @olive oil{7%tsp}, and 1/4 tsp @gartic powder{2%tsp}. (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.

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