Stuffed Bell Peppers with Turkey, Black Beans and Couscous

These stuffed bell peppers are a hearty and flavorful meal that’s perfect for a weeknight dinner. The peppers are roasted until tender, then filled with a savory mixture of ground turkey, black beans, pearl couscous and mild red enchilada sauce. A bright lemon crema and crunchy toasted panko add the perfect finishing touches.

This recipe is easy to customize-swap the turkey for ground beef or keep it vegetarian by using extra beans. Serve with extra lemon wedges for a fresh pop of citrus.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry the bell peppers. Halve them lengthwise, removing ribs and seeds. Place cut-side down on a baking sheet, drizzle each half with oil and rub to coat. Season with salt and pepper. Roast on top rack until browned and softened, 15-18 minutes.
2. While peppers roast, heat a drizzle of oil in a large skillet over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. Transfer to a small bowl and season with salt and pepper. Wipe out the skillet.
3. Meanwhile, peel and dice the onion into ½-inch pieces. Drain and rinse the black beans. Mince or grate the garlic. Roughly chop the cilantro. Quarter the lemon.
4. In a small pot, combine the pearl couscous, veggie stock concentrate and ¾ cup water. Bring to a boil over medium-high heat. Cover, reduce to a low simmer and cook until tender, 6-8 minutes. Drain any excess water if needed. Keep covered off heat until ready to use.
5. Heat a drizzle of oil in the same skillet over medium-high heat. Add the diced onion and black beans. Season with salt and pepper and cook, stirring occasionally, until onion is softened, 3-5 minutes. Add garlic and cook until fragrant, 30-60 seconds. Stir in the enchilada sauce, cooked couscous and half the cilantro. Cook, stirring occasionally, until filling thickens slightly, 2-3 minutes. Remove from heat.
6. In a small bowl, combine the vegan mayonnaise and juice from one lemon wedge. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper if desired.
7. Remove roasted peppers from the oven. Carefully stuff each half with the filling. Divide any remaining filling among plates. Top with stuffed peppers, spoon lemon drizzle over them and sprinkle with toasted panko and remaining cilantro. Serve with extra lemon wedges on the side.

Recipe Tips

FAQ

Can I make these stuffed peppers ahead of time?

Yes! You can assemble the stuffed peppers up to a day in advance. Store them covered in the refrigerator, then bake just before serving. You may need to add a few extra minutes to the roasting time.

Can I freeze the stuffed peppers?

Absolutely. Freeze the fully cooked and cooled stuffed peppers in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F oven until warmed through.

What can I substitute for pearl couscous?

Regular couscous, quinoa or even cooked rice work well in this recipe. Adjust cooking times according to the package instructions.