Preheat the oven to 180 degrees.

Cook the cous cous according to packet instructions.

Chop the green pepper, spring onions, olives and feta into small chunks and stir into the cous cous.

Add the chilli sauce and chopped basil leaves; stir well.

Carefully slice the tops off the red peppers and scrape out the seeds.

Check that the peppers can stand up on a baking tray; if not, shave a little off the bottom of each pepper until they stand – make sure you don’t make a hole in any of them though.

Stuff each pepper with a good portion of the cous cous, then place the ‘lid’ back on each.

Cook in the oven for 15-20 minutes until the peppers are just softened, and starting to colour.