Cook the couscous as per instruction. Once ready, season using chili powder, salt and pepper following your taste.
Cut the peppers in half, get rid on the seeds, and place in a baking tray.
Stuff the peppers with couscous and add water to the tray (1cm deep) so the peppers stay fresh while cooking.
Cook for 25mn at 200°C. Add olive oil on top on top of the stuffing for the last 5mn for a crispy texture.