Preheat oven to 375 degrees Fahrenheit.
Wash peppers in colander. Allow to dry. Slice in half length-wise. Line 2 baking sheets with parchment paper. Brush with thin veil of olive oil. Place peppers on baking sheets, 5 to a row.
Prepare couscous in medium sauce pan per manufacturers instructions. For mine, I added ½ cup couscous to 1 ¼ cup boiling water. I brought back up to boil, then covered the pan and simmered on medium heat until all the water has absorbed. This takes about 15-20 minutes. Set aside.
Melt 1 tablespoon of coconut oil in large saucepan or wok. Add onions and simmer until translucent, about 8 minutes.
Add spices, sun-dried tomato and adobo sauce. Simmer on medium heat until thoroughly mixed.
Add black beans and couscous. Stir until all ingredients are well-combined. Simmer for about 10 minutes.
Add vegan cheese and stir until melted. Allow mixture to cool for about 5 minutes.
Stuff each pepper with 1 tablespoon of black bean mixture. Place baking sheets in oven and cook for 30 minutes.
Remove peppers from oven. Allow to cool for 5 minutes. Drizzle balsamic vinegar and maple syrup on top. Garnish with fresh strawberries and serve immediately. Enjoy!