Place one packet of couscous in a bowl, add boiling water and cover for 5 minutes.
Fluff up the couscous with a fork and add the sliced spring onion, crumbled feta cheese, sliced olives, chopped sundried tomatoes and chopped fresh parsley. Season to taste with salt and pepper. Just be easy with the salt as the sun dried tomatoes, olives and feta are already salty.
Add some E/V olive oil and mix well.
Clean the peppers and chop the top part. Add them to the couscous mixture and mix well.
5.Add about a teaspoon of olive oil in a baking dish to avoid sticking and stuffing the peppers. Press firmly with a spoon to fill them well.
Cover them tightly with baking foil and bake in a preheated 200°c oven for 45 minutes.
Take them out of the oven, uncover and sprinkle them with grated Parmesan cheese.
Bake for another 15 minutes and serve.
Can be enjoyed hot or cold.