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Falafel Stuffed Peppers
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Falafel Stuffed Peppers

Falafel Stuffed Peppers

with Couscous

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.

Tags:
Veggie
Allergens:
Wheat
Sesame
Egg
Mustard
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

8 unit

Falafel

320 g

Sweet Bell Pepper

½ cup

Couscous

(Contains Wheat)

7 g

Parsley

4 tbsp

Hummus

(Contains Sesame)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

80 g

Tomato

100 g

Feta Cheese, block

(Contains Milk)

2 unit

Vegetable Broth Concentrate

Not included in your delivery

1.66 tbsp

Oil*

0.13 tsp

Salt*

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

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Nutrition Values

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.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Silicone Brush
Aluminum Foil
Large Bowl
Small Bowl

Instructions

Cook couscous
1

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.

Broil peppers
2

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.

Make filling
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.

Stuff peppers
4

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.

Make hummus sauce
5

Stir together hummus and mayo in a small bowl.

Finish and serve
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.