You will need :
2 large peppers
salt and freshly ground black pepper
85g/3oz/1/2 cup couscous
225ml/8fl oz/1 cup hot vegetable stock
2 tbsp/1/3 cup of pine nuts
125g/4 1/2 oz red cherry tomatoes, halved
Apetina garlic and olive snack pack
2tbsp green pesto
Cut each pepper in half lengthways through the stalk, remove the core and seeds, season with salt and pepper.
Put the couscous in a bowl and pour over 75ml/2 1/2 fl oz/1/3 cup of the hot stock. Cover with cling film and set aside for 5-7 minutes, until the stock has been absorbed.
Remove the cling film and fluff up the couscous with a fork, add the pine nuts, raisins, cherry tomatoes, Apetina (without the oil) and pesto. Stir together and season with salt and pepper.
Divide the mixture between the peppers.
Brush the peppers with the oil from the Apetina and place in an oven proof bowl. Pour the remaining stock over the peppers. Bake the peppers in the centre of an oven pre-heated to gas mark 4 for 30 minutes.