• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve bell peppers lengthwise; remove ribs and seeds. Place on a baking sheet and drizzle each half with oil; rub all over to coat. Season with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and softened, 15-18 minutes.

• While peppers roast, heat a large drizzle of oil in a large pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a small bowl. Season with salt and pepper. Wipe out pan.

• Meanwhile, halve, peel, and dice onion into 1⁄2-inch pieces. Drain and rinse beans. Peel and mince or grate garlic. Roughly chop cilantro. Quarter lemon.

• In a small pot, combine couscous, stock concentrate, and 3⁄4 cup water (1 1⁄2 cups for 4 servings). Bring to a boil over medium-high heat. Once boiling, cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water if necessary. • Keep covered off heat until ready to use in Step 5.

• Heat a drizzle of oil in pan used for panko over medium-high heat. Add onion and beans. Season with salt and pepper. Cook, stirring occasionally, until onion is softened, 3-5 minutes. • Add garlic and cook, stirring, until fragrant, 30-60 seconds. • Stir in enchilada sauce, cooked couscous, and half the cilantro. Cook, stirring occasionally, until filling has slightly thickened, 2-3 minutes. Remove from heat.

• While filling cooks, in a second small bowl, combine mayonnaise and juice from one lemon wedge (two wedges for 4 servings). • Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.

• Once bell peppers are done roasting, remove sheet from oven. Carefully stuff halves with half the filling. • Divide remaining filling between plates. Top with stuffed peppers and spoon lemon drizzle over top; sprinkle with toasted panko and remaining cilantro. Serve with remaining lemon wedges on the side.