4 capsicums, we used yellow and red
2 cups shredded roast BBQ chicken
2 cups cooked couscous
190g jar basil & rocket pesto or basil, we used Barilla
1 ½ cups finely grated tasty cheese
Preheat oven grill to high. Place capsicums onto a greased baking tray and cook for 15 min, turning every 5 min or until skin blisters lightly. Remove and allow to cool while preparing the filling.
Preheat oven to moderate 180C (160C fan forced). Lightly grease a casserole dish. Combine chicken, couscous, pesto and 1 cup of cheese in a bowl.
Slice capsicums in half and remove membrane and seeds. Divide filling between capsicums and sprinkle with remaining cheese. Bake for 15 min. Serve with a mixed salad.