Ingredients

• 4 large peppers
• 2 tablespoons extra-virgin olive oil
• 1/2 cup couscous
• 1/4 cup chopped fresh basil
• 1/4 cup vegan parmesan cheese
• 2 teaspoons red wine vinegar
• 1/2 cup chopped fresh parsley
• 2 tablespoons tomato paste
• 2 cloves garlic
• 1 medium onion, chopped
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 28 ounces can of crushed tomatoes
• 1/2 teaspoon chopped fresh rosemary
• 3 tablespoons extra-virgin olive oil
• 1 package beef-less crumbles (like the kind from Trader Joe’s or Tempeh)

Directions

1. In a food processor, pulse together the garlic, onion, celery, carrot, and rosemary.
2. Heat the olive oil in a large sauté pan over medium-high heat. Add the chopped vegetables from the food processor and cook, stirring, until softened about 5 minutes.
3. Add the crumbles, 1 teaspoon salt and 1/2 teaspoon pepper and cook an additional 5 minutes. Add the tomatoes & 1/2 cup water. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 10 minutes.
4. This is your ragu, set aside for later and begin to prep the peppers
5. Cut tops off peppers; remove seeds and membranes. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 10 minutes, until slightly soft. Drain peppers and set aside.
6. Whisk together 1 tbsp. olive oil and 1 tsp. vinegar, the tomato paste and 3/4 cup water. Pour into the bottom of a glass baking dish.
7. In a large saute pan, add the couscous and 1/2 cup water. Stir and let cook for 3 minutes until al dente.
8. Add the ragu, parsley, basil, remaining red wine vinegar & cheese.
9. Place the peppers into a baking dish, cut side up. Stuff the couscous mixture into the bell peppers.
10. Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 25 minutes. Drizzle with remaining cooking liquid.