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Falafel Stuffed Peppers

Falafel Stuffed Peppers

with Couscous

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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.

Tags:Veggie
Allergens:Wheat/BléSesame/SésameEgg/OeufMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 unit

Falafel

320 g

Sweet Bell Pepper

½ cup

Couscous

(ContainsWheat/Blé)

7 g

Parsley

57 g

Hummus

(ContainsSesame/Sésame)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

80 g

Roma Tomato

100 g

Feta Cheese, block

(ContainsMilk/Lait)

1 tbsp

Vegetable Broth Concentrate

Not included in your delivery

1.66 tbsp

Oil*

0.13 tsp

Salt*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1030 kcal
Fat70 g
Saturated Fat21 g
Carbohydrate79 g
Sugar15 g
Dietary Fiber12 g
Protein24 g
Cholesterol80 mg
Sodium1430 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Silicone Brush
Aluminum Foil
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high. Wash and dry all produce. Add ⅔ cup water, broth concentrate 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 couscous. Stir to combine. Cover and let stand for 5 min.

2

While couscous cooks, cut peppers in half lengthwise, then remove the cores and seeds to make bowl shapes (keep the stems on). Arrange peppers on a foil-lined baking sheet, cut-side down. 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.

3

While peppers broil, cut tomato into 1/4-inch pieces. Roughly chop parsley. Using your hands, crumble falafel and half the feta into a large bowl. Add tomatoes, half the parsley and 1 tbsp oil (dbl for 4 ppl), then toss to combine.

4

Carefully flip peppers cut-side up. Divide falafel mixture between pepper halves, then crumble remaining feta over top. Return stuffed peppers to the middle of the oven and broil until feta melts, 5-6 min.

5

Stir together hummus and mayo in a small bowl.

6

Fluff couscous with a fork. Season with salt and stir in remaining parsley. Divide couscous between plates. Top with stuffed peppers. Dollop hummus sauce over top.