Italian Chicken Sausage Stuffed Peppers

• Place bell pepper halves on a baking sheet and lightly drizzle each half with olive oil; rub to coat. Season with salt and pepper. • Arrange cut sides down on sheet. Roast on top rack until tender, 10-15 minutes.

• While bell peppers roast, in a small pot, bring couscous, one packet of stock concentrate, and 1 cup water to a boil (two packets of stock concentrate and 2 cups water for 4 servings). Once boiling, cover and reduce heat to low; cook until al dente, 6-8 minutes. Drain any excess liquid if necessary. TIP: If not making couscous, skip this step. • Keep covered off heat until ready to use in Step 5.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and sausage*; cook, stirring and breaking up meat into pieces, until sausage is browned and cooked through, 4-6 minutes. • Stir in marinara. Bring to a boil, then reduce to a simmer; cook until sauce has reduced slightly, 2-4 minutes.

• For Couscous Filling: Using a spoon, transfer half the sausage mixture to pot with couscous; stir to combine. Taste and season with salt and pepper. • For Lentil Filling: To pan with remaining sausage mixture, add lentils and one packet of stock concentrate (two packets for 4 servings); cook, stirring constantly, until warmed through, 1-2 minutes. Taste and season with salt and pepper. TIP: If you’re making only one of the fillings, combine your choice of couscous or lentils with all the sausage mixture and season as instructed.

• Once bell peppers are done roasting, remove sheet from oven; use tongs to flip cut side up (careful—baking sheet will be hot!). • Stuff bell pepper halves with as much couscous filling and/or lentil filling as you like. (Reserve any remaining filling for serving.) Evenly sprinkle with mozzarella. • Return to top rack and bake until cheese is melted and lightly browned, 4-6 minutes.