Stuffed Pointed Peppers

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2 Specially Selected Sweet Pointed Peppers

1 Red Onion

100g Worldwide Hot and Spicy Cous Cous

30ml Solesta Olive Oil

25g Solesta Pitted Black Olives

50g Greek Feta Cheese

Stonemill Black Pepper

Preheat the oven to 200°C/400°F/Gas Mark 6.

Peel and finely chop the onion.

Heat a little oil in a medium saucepan, add the onions and sauté for 2/3 minutes.

Add the cous cous and 170ml boiling water.

Stir well then remove from heat and allow to rest for 5 minutes.

Meanwhile, chop the black olives, add them to the cous cous and season with black pepper.

Slice the peppers in half lengthways, removing any seeds.

Divide the mixture between the 4 halves.

Place them onto a metal baking tray and drizzle over the remaining oil.

Crumble the cheese over the peppers and bake in the oven for 20-25 minutes.