Chicken Sausage Stuffed Peppers

• Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned, 4-5 minutes (it’ll finish cooking in the next step).

• Add another drizzle of olive oil to pan with sausage. Add couscous, tomato paste, and garlic; cook, stirring, until garlic is fragrant and everything is thoroughly combined, 1 minute. • Stir in stock concentrate and 1½ cups water (2½ cups for 4 servings) until combined. Bring to a simmer and cook until mixture has thickened, couscous is tender, and sausage is cooked through, 6-8 minutes. (TIP: If liquid evaporates before couscous is tender, add a splash more water.) Season generously with salt and pepper. Turn off heat.

• Meanwhile, dice tomato. Thinly slice chives. Pick parsley leaves from stems; finely chop leaves. • In a small bowl, combine tomato, half the chives and chopped parsley, and a large drizzle of olive oil. Season with salt and pepper. • Stir remaining chives and chopped parsley and 1 TBSP butter (2 TBSP for 4 servings) into pan with couscous mixture.

• Once bell peppers are done, carefully flip over on sheet and stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper into mixture. TIP: If your pan isn’t ovenproof, keep stuffed peppers on baking sheet. • Sprinkle stuffed peppers with mozzarella. Return to top rack until cheese melts, 1-2 minutes.