• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve bell peppers lengthwise; remove stems and seeds. Place on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and softened, 18-20 minutes. • Meanwhile, peel and mince or grate garlic.

• 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 a 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 11/2 cups water (21/2 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, half the chopped parsley, and a large drizzle of olive oil. Season with salt and pepper. • Stir remaining chives, remaining chopped parsley, and 1 TBSP butter (2 TBSP for 4 servings) into pan with filling.

• Once bell peppers are done, stuff each half with as much filling as will fit. Nestle into pan with remaining filling. (TIP: If your pan isn’t ovenproof, transfer filling and stuffed peppers to a baking dish now.) Sprinkle stuffed peppers with mozzarella. • Return to top rack and bake until cheese melts, 1-2 minutes.

• Divide stuffed peppers and any remaining filling between plates. Spoon tomato herb topping over stuffed peppers and serve.