Small Sweet Peppers Stuffed with Couscous

Turn on the oven at 180 degrees. Wash the peppers and cut them horizontally, depriving them of half above the stalk to obtain 12 boat shape. Keep the upper caps aside, remove the seeds from the inside and line up the half peppers on a baking sheet lined with baking paper, with the cut side facing up. Season with a pinch of salt and bake for about 10 minutes. They should be soft but still firm. In the meantime, coarsely chop the onion, cut the zucchini and the caps of the peppers kept aside into small cubes. Heat 4 tablespoons of oil in a non-stick pan and gently brown the onion for 2-3 minutes. Add the peppers and, after a minute, the zucchini; season with salt and pepper and cook for another 2-3 minutes until the vegetables are cooked al dente. Prepare the couscous according to the instructions on the package, add salt, and transfer it to a bowl without seasoning. Mix it with the vegetables and the cheese cut into very small cubes. Stuff the 12 peppers with the couscous and put them back in the oven for 5 minutes. Blend 100 ml of oil with the mint and basil leaves. Out of the oven, season the peppers with the aromatic oil and serve.