Stuffed Peppers

Ingredients:
2 large peppers
1/2 chopped onion
2 cloves of chopped garlic
2 medium tomatoes - seeded, peeled and chopped
1 tablespoon of chopped pitted olives
bunch of chopped basil
1 cup of cooked rice, or couscous 
1/2 cup of a vegetable stock 
olive oil




Filling:
Add a small amount of the oil in a pan and cook the onions for five minutes.
Then add the garlic and cook for 3 minutes. 
Add the tomatoes, and vegetable stock and bring to the boil. Reduce to a medium heat and let it simmer, stirring until the mixture thickens and most of the liquids have evaporated - should take approx. 10 - 15 mins.
Remove from heat and mix in the rice/couscous, olives, and basil. Season to your personal taste.
Peppers:
cut the tops off and remove all the seeds and white bits
brush the outside of the pepper with a tiny amount of olive oil
fill each one with the mixture
Cooking:
Place the tops back on the peppers and wrap them in cooking foil and place them in a cooking dish 
Fill the dish with a 1/2 - 1 inch of water
Place in oven and bake for 45-50 mins at 180C or until they are nice and tender 
Leave to cool a bit then remove foil and take them out of the pan. 
Remove the water from the pan and bake the peppers for a further 5 mins.