PREPARATION
First place the cous cous in a bowl and cover it with boiling water equal to twice its volume, then cover with a cloth and let it stand for 5 minutes.
Clean the peppers by cutting off the tops and removing the inner white filaments and seeds and dice them. In a skillet heat a drizzle of EVO oil, sauté the finely chopped onion and add the diced peppers and let cook for about 10 minutes, turning often.
Add the peppers to the bowl with the cous cous with the onion, minced garlic, chopped walnuts, and parsley. Adjust salt and pepper and mix.
Stuff the peppers with the resulting filling and place them in an oiled baking dish. Sprinkle with another drizzle of EVO oil and bake them 180-200°for about 30 minutes.
Once baked, serve them piping hot.
