Step 1

Bring the vegetable broth and pinch of salt to a high simmer on the stove and immediately take off of the heat. Stir in the couscous, stir well and cover with the lid. Let it sit for 10-15 minutes. Lift the lid and fluff with a fork

Step 2

While couscous is cooking, dice up all of your vegetables. Add oil to a sauté pan on medium heat.

Step 3

Add the diced onions and sauté for 1 minute

Step 4

Add the mushrooms and saute for 2 minutes and season with a pinch of salt.

Step 5

Add in the zucchini, garlic, can of beans, can of tomatoes, cooked couscous, seasoning, vegetable broth and salt

Step 6

Stir everything well, and let it simmer on medium low until the sauce thickens up. Should take about 8-10 minutes, depending on your stove.

Step 7

Once everything is slightly cooked down, add in a handful of vegan mozzarella or feta and nutritional yeast. Stir until the cheese melts and turn pan off of the heat

Step 8

Pre-heat oven to 375 degrees

Step 9

Cut the bell peppers in half, lengthwise and take the seeds out. Add them to a baking dish.

Step 10

Stuff the bell peppers with the stuffing and top with a generous amount of vegan cheese. Add about 1/2 cup of water to the bottom of the dish and cover with aluminum foil.

Step 11

Bake for 35 minutes covered. Remove the foil and bake for another 5-10 minutes, or until peppers are fork tender.

Step 12

If you have leftover filling, save it for later. This makes a delicious lunch bowl.