Vegan Southwest Black Bean Stuffed Peppers
with Couscous, Lemon Drizzle & Cilantro
Vegan Southwest Black Bean Stuffed Peppers
Colorful peppers filled with hearty black beans and fluffy couscous, finished with a bright lemon drizzle and fresh cilantro for a zesty Southwest-inspired vegan meal.
Ingredients
For 2 servings
- 1 unit Black Beans
- ¼ unit Cilantro
- 10 ounce Enchilada sauce
- 1 clove Garlic
- 2 unit Green Bell Pepper
- 2.5 ounce Israeli Couscous
- 1 unit Lemon
- 1 unit Onion
- 4 tablespoon Vegan Mayonnaise
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 5 teaspoon Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories780
Protein17g
Carbs85g
Fat36g
Tags:
VeganFiber Smart
⚠️Allergens:
🌾WheatSwaps and substitutions
For gluten-free, swap the couscous for a grain like rice or quinoa, since the dish already suits a vegan diet but contains wheat. If you want to avoid soy or a richer finish, use a dairy-free yogurt or extra lemon juice in place of the vegan mayonnaise.
What to serve with it
Serve with a simple avocado salad, tortilla chips, or roasted corn to echo the Southwest flavors without making the meal too heavy. A crisp cucumber slaw or extra citrusy greens also balances the rich, saucy peppers nicely.
