Preheat your oven to 350°F / 175°C. Prepare the couscous mix according to the package directions, but omit any called-for oil and stir in the shredded carrot along with the couscous.
While the couscous cooks, prepare the peppers. For large peppers, slice them in half lengthwise. For small peppers, slice off the tops and set them aside.
Remove all seeds and membranes.
Bring a large pot of water to a boil and cook the peppers (and tops, if using) for 5 minutes to soften them slightly. Carefully remove and drain them on paper towels.
Arrange the peppers cut-side up in an ungreased 2-quart rectangular baking dish. Evenly spoon the prepared couscous mixture into each pepper half.
Cover the baking dish with foil and bake for 20 to 25 minutes, or until the peppers are tender and the filling is heated all the way through.
Remove the foil, sprinkle the peppers evenly with the vegan cheese, and bake uncovered for about 5 more minutes, or until the cheese is nicely melted.
While the peppers finish baking, gently heat the pasta sauce in a small saucepan over medium-low heat.
Serve the stuffed peppers hot, topped with the warm pasta sauce. If you used small peppers, you can place their reserved tops back on for a fun presentation.
Don't skip the pre-boiling step for the peppers! It ensures they become perfectly tender in the oven and not crunchy.
