Great as a side dish at your barbecue this summer.
Stuffed Pointed Peppers
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.