2 red peppers halved long ways, de seeded
giant cous cous
1 aubergine, diced into small squares
1 sweet potato, peeled and diced into small squares
small bunch basil and parsley
1 clove garlic, crushed
feta/goats cheese or mozzarella
Preheat the oven to 180˚C. Roast the aubergine and sweet potato cubes until golden and cooked through with some olive oil on a baking tray. Cook the peppers too for about 15 minutes until soft but still holding their shape. Boil the giant cous cous to the pack instructions and then rinse in a sieve with cold water.
For the herb oil, pick the leaves off the basil and parsley and pour over about 4 tbsps olive oil and add the garlic and then using a wizzer whizz away, I can't think of the word but a wizzer is one of those plungy processors!
Anyway whizz until nice and smooth and then mix it through the cous cous with plenty of seasoning, the roasted veg, cubes of whatever cheese you decide on and stuff into the peppers.
Bake the peppers in the oven for about 15 minutes until the filling is nice and hot and the cheese has melted.