Prepare the couscous according to the instructions on the package.

Cut off upper part of pepperoni, set aside and remove core, then lightly coat pepperoni with canola oil. Cut tomato into slices and place on the inside walls of both hot peppers.

Heat a little canola oil in a pan, add half of the planted.chicken fry until golden brown and season with a pinch of salt, first add shallot and spring onion and fry lightly, then add baby spinach and cooked couscous and mix. Then season with another pinch of salt, 1 tablespoon of olive oil and the zest of ½ lemon.

Pour couscous mixture into pepperoni in layers along with feta, then replace tops of pepperoni.

Return the stuffed peppers to the pan and fry until lightly golden brown from below, then finish cooking in the oven (20-25 minutes, 175 degrees convection).

In the meantime, fry the remaining planted.chicken fry until golden brown and season with a pinch of salt. Then add half of the sauce and reduce a little until it caramelizes slightly. Then remove from the pan and heat the second half of the sauce.

When the peppers are done cooking, remove from the oven and let rest for about 10 minutes, then place on a plate, add the fried planted.chicken and pour the rest of the sauce over it.