Southwest Chicken & Bean Stuffed Peppers
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Southwest Chicken & Bean Stuffed Peppers

Southwest Chicken & Bean Stuffed Peppers

with Toasted Panko, Couscous, Lemon Drizzle & Cilantro

We see a bell pepper and just can’t help imagining it stuffed with all manner of deliciousness. For this vegan version, the peppers are filled with a flavorful mixture of springy couscous with sautéed onion and black beans, plenty of garlic, fresh cilantro, and lots of tomatoey enchilada sauce. Once filled and baked, you’ll drizzle the stuffed peppers with a bright lemon crema and a final flourish of herbaceous cilantro.

Allergens:
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Green Bell Pepper

1 unit

Onion

1 unit

Black Beans

1 clove

Garlic

¼ ounce

Cilantro

1 unit

Lemon

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Veggie Stock Concentrate

10 ounce

Enchilada sauce

4 tablespoon

Vegan Mayonnaise

½ cup

Panko Breadcrumbs

(Contains Wheat)

10 ounce

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

Cooking Oil

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Nutrition Values

/ per serving
Calories1070 kcal
Fat47 g
Saturated Fat6 g
Carbohydrate100 g
Sugar13 g
Dietary Fiber13 g
Protein50 g
Cholesterol105 mg
Sodium1460 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

Baking Sheet
Large Pan
Small Bowl
Strainer
Small pot
Paper Towel

Instructions

Roast Peppers
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve bell peppers lengthwise; remove ribs and seeds. Place on a baking sheet and drizzle each half with oil; rub all over to coat. Season with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and softened, 15-18 minutes.

Toast Panko
2

• While peppers roast, heat a large drizzle of oil in a large pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a small bowl. Season with salt and pepper. Wipe out pan.

Prep
3

• Meanwhile, halve, peel, and dice onion into 1⁄2-inch pieces. Drain and rinse beans. Peel and mince or grate garlic. Roughly chop cilantro. Quarter lemon.

Pat chicken* dry with paper towels. Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken or beef*; season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Cook Couscous
4

• In a small pot, combine couscous, stock concentrate, and 3⁄4 cup water (11⁄2 cups for 4 servings). Bring to a boil over medium-high heat. Once boiling, cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water if necessary. • Keep covered off heat until ready to use in Step 5.

Cook Filling
5

• Heat a drizzle of oil in pan used for panko over medium-high heat. Add onion and beans. Season with salt and pepper. Cook, stirring occasionally, until onion is softened, 3-5 minutes. • Add garlic and cook, stirring, until fragrant, 30-60 seconds. • Stir in enchilada sauce, cooked couscous, and half the cilantro. Cook, stirring occasionally, until filling has slightly thickened, 2-3 minutes. Remove from heat.

Use pan used for chicken or beef here. Once filling has thickened, stir in chicken or beef.

Mix Lemon Drizzle
6

• While filling cooks, in a second small bowl, combine mayonnaise and juice from one lemon wedge (two wedges for 4 servings). • Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.

Assemble & Serve
7

• Once bell peppers are done roasting, remove sheet from oven. Carefully stuff halves with half the filling. • Divide remaining filling between plates. Top with stuffed peppers and spoon lemon drizzle over top; sprinkle with toasted panko and remaining cilantro. Serve with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.