290g jar grilled whole peppers, drained and rinsed
Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.
Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.
Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.