Couscous-stuffed Roast Capsicums With Hazelnut Pesto & Feta

Preheat the oven to 200°C. Slice the red capsicums into two, lengthways through the stems. Deseed them carefully to preserve the bowl-like structure. Rub the halved capsicums, inside and out, with 1 tablespoon of oil and season well. Bake, cut-side up, in an ovenproof dish for 30 minutes or until softened and the edges slightly charred.

For the pesto, place all the ingredients, except the oil, in the small bowl of a food processor and process until they are well combined. With the motor running, pour the oil in slowly until the mixture is bright green and fairly smooth. Season to taste and set aside.

To prepare the couscous, heat the remaining 1 tablespoon of oil in a small, heavy-based saucepan, and cook the onion for 5 minutes over a medium heat until softened, but not brown. Add the garlic and cook for 1 minute. Then add the dry couscous and cook for 1-2 minutes, until it starts to colour slightly. Add the stock to the pan, bring to the boil, reduce to a simmer, and cook for 4-5 minutes until the couscous has absorbed all the stock. When it is cooked, transfer it to a bowl and leave to cool.

Mix the pesto into the couscous, along with two-thirds of the crumbled feta, reserving the rest for the tops of the capsicums. When they are cool enough to handle, fill each pepper shell with the mixture, sprinkle the remaining feta on top, and bake for a further 15 minutes until heated through. These peppers are best eaten warm or at room temperature.