A stuffed pepper has two jobs happening at once: the shell needs to soften, while the filling needs to stay moist. Giving the empty peppers a head start makes that easier.
Halve two large peppers, remove seeds, and brush lightly with oil. Roast cut-side up at 200°C / 390°F for about 20 minutes. Meanwhile, prepare 100 g quick-cooking couscous according to its packet and mix with a drained tin of chickpeas, chopped parsley, lemon juice, and two tablespoons tomato sauce.
Fill the partly softened peppers, add a spoonful of water or sauce to each if the mixture looks dry, and return to the oven until the peppers are tender and the filling hot. Loosely cover if the tops color too quickly.
Serve two halves per person. The couscous should remain fluffy enough to eat with the pepper rather than forming a hard cap. Extra filling can be warmed separately and served alongside.