Couscous Veggie Stuffed Peppers

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.