A mid-priced veggie that 25% lighter than the average veggie meal and ranks in the 21th percentile for protein.
Value4/5
Protein2/5
Lightness3/5
Ease5/5
👍 Best for
✓ Busy weeknights✓ Veggie lovers
✋ Skip if
✕ You're chasing high protein✕ You're doing keto / low-carb
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein21% · 32g
Carbs34% · 52g
Fat45% · 30g
10g
Fiber
580mg
Sodium
5.3g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
21th pctl
More protein than 21% of 1,474 meals
Protein density
5.3g /100cal
Leaner than 66% of meals
vs Veggie average
25% lighter
This600
Avg800
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✓ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Under 650 Calories✓ High Protein✓ Sodium Smart✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Green Bell Pepper
Sour Cream
Israeli Couscous
Tomato Paste
Carrot
Tofu
Cajun Spice Blend
Gouda Cheese
Scallions
Cooking Oil
Salt
Butter
Black Pepper
How to make it
1
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.Halve bell peppers lengthwise; remove stems and seeds. Trim, peel, and grate carrots on the largest holes of a box grater. Trim and thinly slice scallions, separating whites from greens. Halve gouda slices.
2
Place bell peppers on a baking sheet and drizzle each half with oil; rub to coat (line baking sheet with foil for easy cleanup!). Season with salt and pepper.Arrange cut sides down. Roast on middle rack until browned and softened, 18-20 minutes.
3
While bell peppers roast, in a small pot, combine couscous, ¾ cup water, and ½ tsp salt (1½ cups water and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 6-8 minutes. (Drain any excess water from pot if necessary.)Keep covered off heat until ready to serve.
4
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, carrots, and scallion whites. Season with salt and pepper. Cook, breaking up meat into pieces, until veggies are slightly softened and beef is almost cooked through, 3 minutes.Carefully drain grease from pan. TIP: Push beef mixture to one side of pan, then tilt pan so excess grease pools on opposite side; use a pair of tongs to hold a folded paper towel to sop up grease.Stir in Cajun Spice Blend, tomato paste, and ⅓ cup water (⅔ cup for 4 servings). Cook, stirring occasionally, until beef is cooked through and sauce has reduced, 2-3 minutes more. Remove pan from heat.
5
Once couscous is done, stir couscous, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) into pan with beef mixture. Taste and season with salt and pepper if desired. TIP: If filling seems too thick, stir in a splash of water.
6
Once bell peppers have finished roasting, remove from oven. Carefully flip bell peppers and stuff each half with filling (reserve any remaining filling for serving).Top stuffed peppers with gouda; return to middle rack and bake until cheese melts, 3-4 minutes.
7
Divide stuffed peppers between shallow bowls. Top with scallion greens and serve with any remaining filling on the side.
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Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.Halve bell peppers lengthwise; remove stems and seeds. Trim, peel, and grate carrots on the largest holes of a box grater. Trim and thinly slice scallions, separating whites from greens. Halve gouda slices.
2
Step 2
Place bell peppers on a baking sheet and drizzle each half with oil; rub to coat (line baking sheet with foil for easy cleanup!). Season with salt and pepper.Arrange cut sides down. Roast on middle rack until browned and softened, 18-20 minutes.
3
Step 3
While bell peppers roast, in a small pot, combine couscous, ¾ cup water, and ½ tsp salt (1½ cups water and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 6-8 minutes. (Drain any excess water from pot if necessary.)Keep covered off heat until ready to serve.
4
Step 4
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, carrots, and scallion whites. Season with salt and pepper. Cook, breaking up meat into pieces, until veggies are slightly softened and beef is almost cooked through, 3 minutes.Carefully drain grease from pan. TIP: Push beef mixture to one side of pan, then tilt pan so excess grease pools on opposite side; use a pair of tongs to hold a folded paper towel to sop up grease.Stir in Cajun Spice Blend, tomato paste, and ⅓ cup water (⅔ cup for 4 servings). Cook, stirring occasionally, until beef is cooked through and sauce has reduced, 2-3 minutes more. Remove pan from heat.
5
Step 5
Once couscous is done, stir couscous, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) into pan with beef mixture. Taste and season with salt and pepper if desired. TIP: If filling seems too thick, stir in a splash of water.
6
Step 6
Once bell peppers have finished roasting, remove from oven. Carefully flip bell peppers and stuff each half with filling (reserve any remaining filling for serving).Top stuffed peppers with gouda; return to middle rack and bake until cheese melts, 3-4 minutes.
7
Step 7
Divide stuffed peppers between shallow bowls. Top with scallion greens and serve with any remaining filling on the side.
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Cajun Tofu & Gouda Stuffed Peppers is a prepared meal from . One serving provides 600 calories with 32 g of protein, representing about 30 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
600Calories
32gProtein
52gCarbs
30gFat
10gFiber
580mgSodium
Daily calorie contribution30% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
Weight management
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Cajun Tofu & Gouda Stuffed Peppers?
Cajun Tofu & Gouda Stuffed Peppers contains 600 calories and 32 g of protein per serving.
Which meal service offers Cajun Tofu & Gouda Stuffed Peppers?
Cajun Tofu & Gouda Stuffed Peppers is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
❓ Frequently asked questions
How many calories are in Cajun Tofu & Gouda Stuffed Peppers?+
Cajun Tofu & Gouda Stuffed Peppers has 600 calories per serving, with 32g protein, 52g carbs, 30g fat.
Is Cajun Tofu & Gouda Stuffed Peppers high in protein?+
Yes. It delivers 32g of protein per serving, which we count as high-protein.
How long does Cajun Tofu & Gouda Stuffed Peppers take to make?+
About 10 minutes, rated medium difficulty, and it serves 2.
Does Cajun Tofu & Gouda Stuffed Peppers list its allergens?+
HelloFresh does not itemize allergens for this meal — check the package label before cooking, especially for serious allergies.
How much does Cajun Tofu & Gouda Stuffed Peppers cost?+
It runs about $9–$12/serving through HelloFresh.
What diets does Cajun Tofu & Gouda Stuffed Peppers work for?+
It is tagged Under 650 Calories, High Protein, Sodium Smart, Pork-free.
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