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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 peppers. 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.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 unit


320 g

Sweet Bell Pepper

½ cup



7 g


4 tbsp



4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

80 g

Roma Tomato

100 g

Feta Cheese, block


2 unit

Vegetable Broth Concentrate

Not included in your delivery

1.66 tbsp


0.13 tsp


1 tbsp

Unsalted Butter*


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1040 kcal
Fat68 g
Saturated Fat12 g
Carbohydrate84 g
Sugar18 g
Dietary Fiber12 g
Protein26 g
Cholesterol50 mg
Sodium1550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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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Before starting, preheat the 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 the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.


While couscous cooks, cut peppers in half lengthwise, then remove 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.


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.


Carefully remove peppers from the oven and flip 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.


Stir together hummus and mayo in a small bowl.


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.