Couscous stuffed peeper

Put 150g couscous, 2 tbsp. sultanas and 1 chopped garlic clove in a bowl and pour over 300ml boiling vegetable stock, made with a stock cube. Cover and leave to stand.

Meanwhile, halve and seed 4 red or green peppers, then cook in boiling water for 5 minutes. Drain well and put into a baking tray cut side up. Stir 250g diced cooked chicken and 1 tbsp. chopped fresh oregano into the couscous. Season then divide among the peppers. Top with feta cheese and cook on medium heat for 10 minutes or until golden.