Italian Chicken Sausage Stuffed Peppers

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.Halve bell peppers lengthwise; remove stems and seeds. Halve, peel, and dice onion into ½-inch pieces. Drain and rinse lentils.

Place bell pepper halves on a baking sheet and lightly drizzle each half with olive oil; rub to coat. Season with salt and pepper.Arrange cut sides down on sheet. Roast on top rack until tender, 10-15 minutes.

In a small pot, bring couscous, half the stock concentrates, and 1 cup water (2 cups for 4 servings) to a boil. Once boiling, cover and reduce heat to low; cook until al dente, 6-8 minutes. Drain any excess liquid if necessary.Keep covered off heat until ready to use in Step 5.

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and Italian Chicken Sausage Mix; cook, stirring and breaking up meat into pieces, until Italian Chicken Sausage Mix is browned and cooked through, 4-6 minutes.Stir in marinara sauce. Bring to a boil then reduce to a simmer; cook until slightly reduced, 2-4 minutes.

For Couscous Filling: Using a spoon, transfer half the Italian Chicken Sausage Mix mixture to pot with couscous; stir to combine. Taste and season with salt and pepper.For Lentil Filling: To pan with remaining Italian Chicken Sausage Mix mixture, add lentils and remaining stock concentrate; cook, stirring constantly, until warmed through, 1-2 minutes. Taste and season with salt and pepper.

Once bell peppers are done roasting, remove sheet from oven; use tongs to flip bell peppers (careful—baking sheet will be hot!).Stuff bell pepper halves with as much couscous filling and/or lentil filling as desired. (Reserve any remaining filling for serving.) Evenly sprinkle mozzarella over pepper halves.Return to top rack and bake until cheese is melted and lightly browned, 4-6 minutes.

Divide stuffed peppers between plates. Serve with any remaining fillings on the side.