Super Stuffed Peppers

These can be made either in the slow cooker or in the oven. We like to put them in the slow cooker after school, and they’re ready when we get home from gymnastics or music class in the evening.
Make the couscous in a medium size saucepan and set aside. Bring 1¼ cups of water to a boil and add couscous, stirring quickly. Cover and remove from heat.
Cut off the tops of the peppers and chop. Remove ribs and seeds. Sauté onion and pepper tops in a little water until onion is translucent and peppers are tender. Add greens and sauté a few minutes longer, depending on the type of green (longer for kale; less time for spinach).
Add onion mixture to the couscous and stir to combine. Season as desired. Stuff peppers with mixture and place in the slow cooker or in a lasagna pan. If you have extra filling, it can be eaten cold or mixed in with a salad the next day. Pour marinara on and around the peppers and cook for 4 hours on Low in the slow cooker. If you want to bake them in the oven, cover them with foil and bake at 350° for 40 minutes to an hour, depending on your oven—they should be extremely tender.
When they have finished baking, uncover and sprinkle some non-dairy cheese on top of the peppers. Return to the oven set on broil if you were baking them or put your slow cooker insert in the oven uncovered at the highest possible setting (most slow cooker inserts can go in the oven--just check on the maximum temperature) for a few minutes until the cheese melts.
Serve in individual shallow bowls with marinara poured around each pepper.