Stuffed Bell Peppers with Turkey, Cannellini Beans and Kale

Bell peppers are mild, earthy and sweet, making them perfect for stuffing. This recipe takes a classic stuffed pepper and gives it a Mediterranean twist with Italian-seasoned cannellini beans, kale and pearl couscous. The filling is hearty and flavorful and a drizzle of garlicky hummus sauce adds a creamy finish.

With 19 grams of fiber per serving, this dish supports healthy digestion and balanced blood sugar while keeping you satisfied. It’s a quick and delicious weeknight dinner that the whole family will love.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Halve bell peppers lengthwise; remove stems and seeds. Trim and thinly slice scallions, separating whites from greens. Remove and discard any large stems from kale; chop into bite-size pieces. Quarter lemon. Drain and rinse beans. Dice tomato into ½-inch pieces.
2. Place pepper halves on a baking sheet and rub all over with a drizzle of oil. Season with salt and pepper, then arrange cut sides down. Roast on top rack until browned and softened, 15-18 minutes.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, ½ tsp Italian Seasoning (1 tsp for 4 servings) and a big pinch of salt. Cook, stirring, until fragrant, 2-3 minutes. Add couscous, half the stock concentrates and 1 cup water (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.
4. While couscous cooks, in a small bowl, combine hummus, 1 TBSP olive oil (2 TBSP for 4 servings) and ¼ tsp garlic powder (½ tsp for 4). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. 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.
6. 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.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, any bell pepper color works well. You can also use poblano peppers for a milder heat.

How do I store leftovers?

Store stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this recipe gluten-free?

Yes, substitute the Israeli couscous with quinoa or rice for a gluten-free option.