A quick falafel crumble is a wonderful filling for a Middle Eastern-inspired stuffed pepper. It's a veggie dinner that will definitely leave you full up, with a dollop of hummus providing the perfect finish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Feta Cheese, block(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce.
Add ⅔ cup water and 1 tbsp butter (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add the couscous. Stir together. Cover and let stand for 5 min.
While the couscous cooks, cut peppers into half lengthwise, then remove the cores and seeds to make bowl shapes (keep the stems on). Arrange peppers cut-side down on a foil-lined baking sheet. Brush each pepper half with 1/2 tsp oil, then season with salt and pepper. Broil in the middle of the oven, until slightly tender, 8-10 min.
While peppers broil, cut the tomato into 1/4-inch pieces. Roughly chop the parsley. Using your hands, crumble the falafel and half the feta in a large bowl. Add the tomatoes, half the parsley and 1 tbsp oil (dbl for 4 ppl) to the falafel mixture. Toss to combine.
Flip the peppers cut side up. Divide falafel mixture between each pepper half, then crumble remaining feta evenly over top. Return the stuffed peppers to the middle of the oven and broil until the cheese has melted, 5-6 min.
Stir together the hummus and mayo in a small bowl.
Fluff the couscous with a fork and stir in the remaining parsley. Season with salt. Divide the couscous between plates. Top with the stuffed peppers. Dollop the hummus sauce over top.