|4.00||red peppers — large, sweet|
|60.00 ml||fresh chillies — 573|
|black pepper — freshly ground|
|500.00 ml||couscous — cooked|
|2.00||garlic — whole head, roasted amd separarted into cloves|
|30.00 ml||fresh parsley — chopped|
|1.00||cream cheese — log, with black pepper, cut into rounds|
Preheat oven to 180ºC.
Cut top off peppers and carefully remove seeds and pith.
Place peppers on a baking sheet and drizzle with half the olive oil and the honey.
Season, then bake for 20-30 minutes, or until peppers are tender.
Fill peppers with couscous and top with garlic and parsley.
Drizzle remaining olive oil over, season and top with rounds of cream cheese.
Serve warm or cold, as a side dish or starter.