Bell peppers stuffed with couscous and shrimp

Rinse the peppers under cold water, scrub well and pat dry with paper towel.

Cut about half an inch off the top of each pepper; reserve the tops. Scrape out the seeds and white pith with a spoon.

Cover each pepper with saran wrap and cook in a preheated oven on the bake-broil option at 210 C / 410 F for exactly 30 minutes.

Finely mince the garlic, finely dice the onion and the pepper tops. Reserve three shrimp; cut the other ten down the middle and chop finely.

Heat a saucepan on medium with two tablespoons of olive oil; add the onion and garlic and cook 3 minutes.

Add the diced pepper tops and cook about 5 minutes.

Mix in the chopped shrimp, then the thyme, smoked pepper, sea salt and black pepper.

About a minute and a half after the shrimp, add half a cup of water and bring to a rolling boil.

Stir in half a cup of couscous, cover with a lid and turn off the heat ('turn off the cover' as transcribed); let the couscous steam.

Season the three reserved shrimp with a little sea salt and sear in about a tablespoon of oil in a small non-stick frying pan over medium-high, one minute per side.

Take the peppers out of the oven after about 30 minutes, unwrap them and transfer to paper towels.

Turn each pepper around and top each with a seared shrimp.