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✅ 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
Protein10% · 22g
Carbs49% · 113g
Fat41% · 42g
14g
Fiber
1400mg
Sodium
2.3g
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
7th pctl
More protein than 7% of 1,474 meals
Protein density
2.3g /100cal
Leaner than 3% of meals
vs Veggie average
19% heavier
This950
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
Green Bell Pepper
Veggie Stock Concentrate
Panko Breadcrumbs
Onion
Lemon
Garlic
Black Beans
Vegan Mayonnaise
Cilantro
Israeli Couscous
Mild Red Enchilada Sauce
Salt
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 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.
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.
3
Meanwhile, halve, peel, and dice onion into ½-inch pieces. Drain and rinse beans. Peel and mince or grate garlic. Roughly chop cilantro. Quarter lemon.
4
In a small pot, combine couscous, stock concentrate, and ¾ cup water (1½ 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.
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.
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.
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.
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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.
2
Step 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.
3
Step 3
Meanwhile, halve, peel, and dice onion into ½-inch pieces. Drain and rinse beans. Peel and mince or grate garlic. Roughly chop cilantro. Quarter lemon.
4
Step 4
In a small pot, combine couscous, stock concentrate, and ¾ cup water (1½ 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.
5
Step 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.
6
Step 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.
7
Step 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.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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Vegan Southwest Black Bean Stuffed Peppers (HelloFresh's Vegan Southwest Black Bean Stuffed Peppers: 950 calories, 22g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . One serving provides 950 calories with 22 g of protein, representing about 48 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
950Calories
22gProtein
113gCarbs
42gFat
14gFiber
1400mgSodium
Daily calorie contribution48% of 2,000 cal target
🍽️ Serves: 2 servings
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Vegan Southwest Black Bean Stuffed Peppers?
Vegan Southwest Black Bean Stuffed Peppers contains 950 calories and 22 g of protein per serving, portioned as HelloFresh's Vegan Southwest Black Bean Stuffed Peppers: 950 calories, 22g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Vegan Southwest Black Bean Stuffed Peppers?
Vegan Southwest Black Bean 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 Southwest Black Bean Stuffed Peppers?+
Vegan Southwest Black Bean Stuffed Peppers has 950 calories per serving, with 22g protein, 113g carbs, 42g fat.
Is Vegan Southwest Black Bean Stuffed Peppers high in protein?+
It has 22g of protein per serving — moderate rather than high-protein.
How long does Vegan Southwest Black Bean Stuffed Peppers take to make?+
About 10 minutes, rated medium difficulty, and it serves 2.
Does Vegan Southwest Black Bean 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 Southwest Black Bean Stuffed Peppers cost?+
It runs about $9–$12/serving through HelloFresh.
What diets does Vegan Southwest Black Bean Stuffed Peppers work for?+
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