• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Halve bell peppers lengthwise; remove stems and seeds. Halve, peel, and dice onion. Finely dice tomato.

• Place bell peppers on a baking sheet and drizzle each half with olive oil; rub to coat. Season with salt and pepper. Arrange cut sides down. • Roast on middle rack until browned and tender, 18-20 minutes.

• Meanwhile, heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add onion; cook, stirring, until softened, 4-5 minutes. Remove from pan. • Add plant-based protein* and Tuscan Heat Spice; season generously with salt and pepper. Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 3-4 minutes. Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes more. • Return onion to pan; stir to combine.

• Stir tomato paste, stock concentrates, and diced tomato into pan until thoroughly combined. • Add couscous and 11/2 cups water (3 cups for 4 servings); season generously with salt and pepper. Bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally, until liquid is mostly absorbed and couscous is tender, 6-8 minutes. • Turn off heat and stir in 2 TBSP butter (4 TBSP for 4).

• Once bell peppers are done, 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, transfer mixture to a small baking dish and arrange stuffed pepper halves in there. • Evenly sprinkle stuffed peppers with mozzarella.

• Bake stuffed peppers on middle rack until cheese melts, 3-4 minutes. • Divide remaining filling between plates, top with stuffed peppers, and serve.