Vegan Stuffed Bell Peppers with Couscous, Black Beans and Lemon Crema

These roasted bell peppers are packed with a flavorful filling of pearl couscous, black beans and a touch of enchilada sauce. The combination of tender peppers, savory stuffing and a bright lemon drizzle makes for a satisfying plant-based meal.

Toasted panko adds a delightful crunch, while fresh cilantro brings a pop of color and freshness. Serve with extra lemon wedges for a zesty finish.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView 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). Halve bell peppers lengthwise and remove ribs and seeds. Place on a baking sheet, drizzle with oil, rub to coat and season with salt and pepper. Arrange cut sides down and roast on top rack until browned and softened, 15-18 minutes.
2. While peppers roast, heat a drizzle of oil in a large pan 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 pan.
3. Halve, peel and dice onion into ½-inch pieces. Drain and rinse black beans. Peel and mince garlic. Roughly chop cilantro. Quarter lemon.
4. In a small pot, combine couscous, stock concentrate and ¾ cup water. Bring to a boil over medium-high heat, then cover and reduce to a low simmer. Cook until tender, 6-8 minutes. Drain excess water if needed and keep covered off heat.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add onion and beans; season with salt and pepper. Cook until onion is softened, 3-5 minutes. Add garlic and cook until fragrant, 30-60 seconds. Stir in enchilada sauce, cooked couscous and half the cilantro. Cook until slightly thickened, 2-3 minutes. Remove from heat.
6. In a small bowl, combine mayonnaise and juice from one lemon wedge. Stir in water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper if desired.
7. Remove roasted peppers from oven. Carefully stuff halves with half the filling. Divide remaining filling between plates. Top with stuffed peppers, spoon lemon drizzle over and sprinkle with toasted panko and remaining cilantro. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of couscous?

Pearl couscous works best for texture, but you can substitute with regular couscous; adjust cooking time accordingly.

How do I make this gluten-free?

Use gluten-free panko and ensure the couscous is certified gluten-free (or substitute with quinoa).

Can I prepare the filling ahead of time?

Yes, you can make the filling up to 2 days in advance and store it in the fridge. Stuff the peppers just before baking.