A mid-priced veggie that 16% lighter than the average veggie meal and ranks in the 6th percentile for protein.
Value4/5
Protein1/5
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
Protein13% · 21g
Carbs53% · 87g
Fat34% · 25g
18g
Fiber
1120mg
Sodium
3.1g
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
6th pctl
More protein than 6% of 1,474 meals
Protein density
3.1g /100cal
Leaner than 8% of meals
vs Veggie average
16% lighter
This670
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✓ 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
Veggie Stock Concentrate
Hummus
Cannellini Beans
Kale
Lemon
Italian Seasoning
Tomato
Scallions
Bell Pepper
Garlic Powder
Israeli Couscous
Salt
Olive Oil
Cooking Oil
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve bell peppers lengthwise; remove stems and seeds. Trim and thinly slice scallions, separating whites from greens. Remove and discard any large stems from kale; chop into bite-size pieces. Quarter lemon. Drain and rinse beans. Dice tomato into ½-inch pieces.
2
Place pepper halves on a baking sheet and rub all over with a drizzle of oil. Season with salt and pepper, then arrange cut sides down.
Roast on top rack until browned and softened, 15-18 minutes.
3
Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, ½ tsp Italian Seasoning (1 tsp for 4 servings), and a big pinch of salt. (You’ll use more Italian Seasoning later.) Cook, stirring, until fragrant, 2-3 minutes.
Add couscous, half the stock concentrates, and 1 cup water (2 cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.
Keep covered off heat until ready to use in Step 5.
4
While couscous cooks, in a small bowl, combine hummus, 1 TBSP olive oil (2 TBSP for 4 servings), and ¼ tsp garlic powder (½ tsp for 4). (You’ll use the rest of the garlic powder in the next step.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5
Heat a drizzle of oil in a large pan over medium heat. Add kale, remaining garlic powder, 1 tsp Italian Seasoning (2 tsp for 4 servings), juice from one lemon wedge (two wedges for 4), a splash of water, salt, and pepper. Cook, stirring and adding more splashes of water as needed, until kale is tender and water has evaporated, 5-7 minutes.
Stir in beans, tomato, couscous, remaining stock concentrate, and a drizzle of olive oil; cook, stirring, until warmed through, 1-2 minutes. Remove pan from heat; taste and season with salt and pepper.
6
Once peppers are done roasting, remove sheet from oven. Carefully stuff with half the filling.
Divide remaining filling between plates; top with stuffed peppers. Drizzle with creamy hummus and sprinkle with scallion greens. Serve with any remaining lemon wedges on the side.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve bell peppers lengthwise; remove stems and seeds. Trim and thinly slice scallions, separating whites from greens. Remove and discard any large stems from kale; chop into bite-size pieces. Quarter lemon. Drain and rinse beans. Dice tomato into ½-inch pieces.
2
Step 2
Place pepper halves on a baking sheet and rub all over with a drizzle of oil. Season with salt and pepper, then arrange cut sides down.
Roast on top rack until browned and softened, 15-18 minutes.
3
Step 3
Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, ½ tsp Italian Seasoning (1 tsp for 4 servings), and a big pinch of salt. (You’ll use more Italian Seasoning later.) Cook, stirring, until fragrant, 2-3 minutes.
Add couscous, half the stock concentrates, and 1 cup water (2 cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.
Keep covered off heat until ready to use in Step 5.
4
Step 4
While couscous cooks, in a small bowl, combine hummus, 1 TBSP olive oil (2 TBSP for 4 servings), and ¼ tsp garlic powder (½ tsp for 4). (You’ll use the rest of the garlic powder in the next step.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5
Step 5
Heat a drizzle of oil in a large pan over medium heat. Add kale, remaining garlic powder, 1 tsp Italian Seasoning (2 tsp for 4 servings), juice from one lemon wedge (two wedges for 4), a splash of water, salt, and pepper. Cook, stirring and adding more splashes of water as needed, until kale is tender and water has evaporated, 5-7 minutes.
Stir in beans, tomato, couscous, remaining stock concentrate, and a drizzle of olive oil; cook, stirring, until warmed through, 1-2 minutes. Remove pan from heat; taste and season with salt and pepper.
6
Step 6
Once peppers are done roasting, remove sheet from oven. Carefully stuff with half the filling.
Divide remaining filling between plates; top with stuffed peppers. Drizzle with creamy hummus and sprinkle with scallion greens. Serve with any remaining lemon wedges on the side.
About HelloFresh
HelloFresh leads the US meal-kit market with a rotating menu of 90+ weekly recipes across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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Among the prepared dishes in 's lineup, Vegan Beans ’n’ Greens Stuffed Peppers with HelloFresh's Vegan Beans ’n’ Greens Stuffed Peppers: 670 calories, 21g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan. is one of the more straightforward options to prepare. It comes in at 670 calories per serving, with 21g protein, enough to cover roughly 34 percent of a 2,000 calorie day.
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
670Calories
21gProtein
87gCarbs
25gFat
18gFiber
1120mgSodium
Daily calorie contribution34% of 2,000 cal target
🍽️ Serves: 2 servings
⚠ Not ideal for
Vegans
Strict keto
Frequently asked questions
How many calories are in Vegan Beans ’n’ Greens Stuffed Peppers?
Vegan Beans ’n’ Greens Stuffed Peppers contains 670 calories and 21 g of protein per serving, portioned as HelloFresh's Vegan Beans ’n’ Greens Stuffed Peppers: 670 calories, 21g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Vegan Beans ’n’ Greens Stuffed Peppers?
Vegan Beans ’n’ Greens 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 Vegan Beans ’n’ Greens Stuffed Peppers?+
Vegan Beans ’n’ Greens Stuffed Peppers has 670 calories per serving, with 21g protein, 87g carbs, 25g fat.
Is Vegan Beans ’n’ Greens Stuffed Peppers high in protein?+
It has 21g of protein per serving — moderate rather than high-protein.
How long does Vegan Beans ’n’ Greens Stuffed Peppers take to make?+
About 10 minutes, rated medium difficulty, and it serves 2.
Does Vegan Beans ’n’ Greens 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 Vegan Beans ’n’ Greens Stuffed Peppers cost?+
It runs about $9–$12/serving through HelloFresh.
What diets does Vegan Beans ’n’ Greens Stuffed Peppers work for?+
Veggie Stock Concentrate
Hummus
Cannellini Beans
Kale
Lemon
Italian Seasoning
Tomato
Scallions
Bell Pepper
Garlic Powder
Israeli Couscous
