Marinate chicken in additional Thai sauce and cook. I did mine in the pressure cooker so it was easy to shred.
In a large pan, heat olive oil. Add shredded carrots, mushrooms and the whites of the green onions. Cook until slightly tender. (It will finish cooking in the oven.)
Prepare the couscous according to package.
Combine couscous with carrot & mushrooms mixture. Add the shredded chicken. (I poured a little bit of the broth from the pressure cooker to add moisture). Add in the peanut sauce and 1/2 the cheese.
Stir in the cilantro.
Stuff each of the peppers until full. Top with siracha (optional) and cheese.
Bake at 350 for 30 minutes or until peppers are tender.
Top with green onions and enjoy!