Pre-heat the oven to 250 °C. Place the bell peppers on a tin lined with alufoil and then bake them until their skin is visibly baked. Meanwhile, keep turning them so that each side will get nearly blackened.

When the peppers have baked, put them immediately in a zipped plastic bag for 15 minute. After you take them out, you will be able to peel off the skin easily.

Cut out a 1 cm wide strip from the meat of the pepper along its whole length and slice it into cubes, to be saved for the filling. Through the opening you have made, remove the core of the pepper.

Pour some rape seed oil in a skillet and braise in it the finely snipped onion until it turns glassy. Add the finely snipped garlic, ½ teaspoon salt, some dried oregano and fresh pepper, and sear it for 3-4 minutes.

Place the couscous in a larger dish together with the raisins, the almonds and the olives cut into thin strips. Mix in the lime juice, the honey and half of the grated cheese and the Pödör chia oil.

Fill the peppers evenly with the couscous mixture and sprinkle their tops with the rest of the cheese. Bake them in an oven preheated to 190 °C for 10 minutes.