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.
Sweet Bell Pepper
Feta Cheese, block(ContainsMilk/Lait)
Vegetable Broth Concentrate
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.