Falafel Stuffed Peppers
with Couscous
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.
Ingredients
8 unit
Falafel
400 g
Green Bell Pepper
½ cup
Couscous
(Contains Wheat)
7 g
Parsley
4 tbsp
Hummus
(Contains Sesame)
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
95 g
Tomato
100 g
Feta Cheese, block
(Contains Milk)
2 unit
Vegetable Broth Concentrate
Not included in your delivery
1.33 tbsp
Oil*
0.38 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Add ⅔ cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter, 1/4 tsp (1/2 tsp) salt and broth concentrate 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 (2 tbsp) oil, 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, mayo and 1 tbsp (2 tbsp) water in a small bowl. Season with salt and pepper.
Fluff couscous with a fork. Stir in remaining parsley. Season with salt and pepper, to taste.Divide couscous between plates. Top with stuffed peppers. Drizzle hummus sauce over top.
