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These plant-based sausage and couscous stuffed peppers are easy to make, especially if you have all the ingredients prepped before you head to the stove.

Most stuffed pepper recipes use rice; instead I'm using couscous because it's a time saver. The couscous cooks in the sauce, rather than being boiled ahead of time. Couscous can usually be found in the international aisle next to quinoa. If you can't find it, the store clerk will point you in the right direction.

The bell peppers are roasted in the oven for 15 minutes to partially cook before being stuffed. I find the peppers taste underdone without this step. If you roast the peppers while the filling cooks, they'll both finish at the same time.

Serve this delicious plant-based dish with a simple salad or cold the next day for lunch; or bring them to your next potluck.

Vegan Sausage and Couscous Stuffed Peppers

Yield: Serves 4 to 6

4 large sweet peppers, sliced in half and seeded

1 teaspoon olive oil

2 spicy or sweet vegan Italian sausages, removed from casing

1 cup diced onion (1 medium onion)

2 teaspoons minced garlic (about 1 clove)

1 can diced tomatoes

1 cup grated carrot (1 medium carrot)

1 cup grated zucchini (1 small zucchini)

1 teaspoon dried oregano

1/2 cup couscous

Salt

1/2 cup grated vegan cheese

1. Preheat oven to 400 F. Place peppers cut side down on a parchment lined baking sheet and roast for 15 minutes; set a timer.

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.)