That's the stuff!
2. While the peppers roast, heat oil in a large frying pan over medium heat. Add sausage; cook and stir, breaking up into small pieces until heated through, about 3 minutes.
3. Add onion and garlic; cook and stir until onions are translucent, about 3 minutes.
4. Add tomatoes, carrot, zucchini and oregano. Cook, stirring occasionally until most of the liquid has absorbed, about 8 minutes.
5. Remove from heat, stir in couscous, and set aside for 2 minutes. Season to taste with a pinch of salt.
6. Flip peppers over and stuff well with couscous mixture. Sprinkle peppers with vegan cheese. Bake until peppers feel tender, about 17 to 20 minutes.
Tasty tips
--A paring knife makes it easy to cut the seeds out of the peppers, leaving the stems intact.
--Try experimenting with different types of ingredients. Finely chopped olives and mushrooms would be a tasty addition.
--Leftovers pack well the next day for lunch. Eat them cold or heated up.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)
