Falafel Stuffed Peppers
A quick falafel crumble makes a wonderful filling for Middle Eastern-inspired stuffed peppers. This veggie dinner will definitely fill you up, with a dollop of hummus providing a deliciously creamy finish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
(Contains Egg, Mustard)
Feta Cheese, block
Vegetable Broth Concentrate
Not included in your delivery
Before starting, preheat the broiler to high. Wash and dry all produce. Add ⅔ cup water, 1 tbsp butter (dbl both for 4 ppl) and broth concentrates 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.
Meanwhile, 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.
Meanwhile, 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, then 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.
Meanwhile, 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.