1 cup couscous
1 1/2 cups veggie stock
olive oil, as needed
1 small yellow onion, diced
1 cup cremini mushrooms, chopped
1 medium carrot, shredded
1 zucchini, diced
1/2 cup veggie stock
1/2 cup textured vegetable protein (TVP)
1 cup mild-hot salsa
4 large red or yellow bell peppers, tops removed and centers cleaned out
salt and pepper, to taste
1. Preheat the oven to 350 degrees F. In a pot, boil 1 1/2 cups veggie stock, add the couscous, cover and remove from heat. In a skillet, heat olive oil, and add onion and mushrooms, sauteing until soft. Add shredded carrot and zucchini and cook.
2. Heat 1/2 cup veggie stock in a bowl in the microwave, then add the TVP. Allow the TVP to absorb the liquid. Add salsa to veggie mixture in the skillet, then add TVP and couscous. Add more salsa or veggie stock if they mixture is too dry. Season, to taste.
4. Spoon the mixture into the peppers and place peppers in a baking pan. Bake for 1 hour.
5. Check the peppers after 30 minutes, adding a little veggie stock to the base of the pan and to the tops of each pepper to keep them from drying out. When finished, peppers will be softened, but not mushy. When they start to pucker a little, they're done!
Source of recipe: I wrote this recipe.