---
title: "Vegan Beans 'n' Greens Stuffed Peppers"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-beans-n-greens-stuffed-peppers-6998bd8fd9e4e85df5287fc1
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: []
nutrition:
  calories: 750
  protein: 24
  fat: 26
  saturated fat: 3.5
  carbohydrates: 103
  sugar: 9
  fiber: 19
  sodium: 1110
  potassium: 1450
  calcium: 210
  iron: 7.7
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Cannellini%20Beans/vegan-beans-n-greens-stuffed-peppers.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Halve @bell peppers{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%oz}; chop into bite-size pieces. Quarter @lemon{1%unit}. Drain and rinse @cannellini beans{2%unit}. Dice @tomato{2%unit} into ½-inch pieces.

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}.

Meanwhile, heat a drizzle of @cooking oil{} in a #small pot{} over medium-high heat. Add scallion whites, @Italian seasoning{½%tsp} (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{1.5%cup}, half the @veggie stock concentrate{4%unit}, and @water{1%cup} (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.

While couscous cooks, in a #small bowl{}, combine @hummus{1%tbsp} (2 TBSP for 4 servings), 1 TBSP olive oil (2 TBSP for 4 servings), and @garlic powder{¼%tsp} (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.

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.

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.