Preheat the oven to 425 degrees Fahrenheit. Wash the vegetables in a vegetable wash. We used one part vinegar and one part water.

Cut off the tops of the bell peppers, chop them into small pieces, and add the pieces to a large mixing bowl. Line a baking sheet with aluminum foil, and place the unchopped portion of the bell peppers onto the aluminum foil.

Once the oven heats to 425 degrees Fahrenheit, place the baking sheet with the bell peppers into the oven. Bake for 10 minutes.

For the couscous, we used the steps from the box. In a medium saucepan, combine 1 1/4 cups water, and 2 tsp olive oil or butter, per box.

• We used Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic).

Add contents of spice packs. Bring to a boil and stir in the couscous.

• We used Near East Couscous Herbed Chicken Mix.

Optionally use a different couscous flavor of your choice. Cover and remove from heat. Let stand for 5 minutes, then fluff lightly with a fork.

Chop the tomatoes and cucumber, and add the chopped tomatoes and cucumber to a large mixing bowl. Drain the juice from the jar of olives. Add the olives and 1 package or 1/2 lb of feta cheese to the mixing bowl.

• We used Pitted Kalamata Olives, and Athenos Traditional Crumbled Feta Cheese.

Add the cooked couscous, and 2 tablespoons of the Garden Herb Vinaigrette to the mixing bowl.

• We used Wish-Bone Garden Herb Vinaigrette Dressing Made with an Avocado Oil Blend.

Stir the ingredients in the mixing bowl together. After the bell peppers bake for 10 minutes, stuff them with the mixture from the large mixing bowl.

Bake for an additional 10 minutes while cooking the Italian sausages.

Place the Italian sausages into a large skillet. Optional: Brats may be used instead, or a different type of sausage of your choice. Cook on medium for 5 minutes each side, or until the internal temperature is 160 degrees Fahrenheit.

• We used Nature’s Promise Sweet Italian Sausages (No Antibiotics. No Added Hormones. 100% Vegetarian Fed Diet. No Synthetic Colors. No Preservatives. No Artificial Flavors).

Heat up the sauerkraut in a small pot on low to medium-high for approximately 5 to 10 minutes or until warm.

Add the Italian sausages to the rolls.

• We used Martin’s Long Potato Rolls.

Top with sauerkraut and mustard, and any other toppings of your choice.

• We used Stone Ground Mustard (Gluten Free).

Add the stuffed peppers to the side of your plate with the Italian sausages. Suggested meal addition: We added Brussel Sprouts on the side, for an additional side dish.