• Preheat oven to 240°C/220°C fan-forced. • Slice capsicum in half lengthways then remove stem and seeds. • Place capsicums on a lined oven tray. Brush with olive oil and season with salt and pepper. Arrange cut-side up and roast until tender, 20-25 minutes.

• Meanwhile, boil the kettle. • Grate carrot.

• When capsicums have 10 minutes remaining, in a medium bowl, add couscous and half the vegetable stock powder. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, diced bacon and beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add tomato paste and lemon pepper seasoning, cook until fragrant, 1-2 minutes. • Stir in the water (for the beef), the brown sugar and remaining vegetable stock powder, until slightly thickened, 1-2 minutes. TIP: For best results, drain the oil from the pan before cooking the spice blend.

• Once couscous is cooked, add a drizzle of olive oil and stir through baby spinach leaves until combined. • Once capsicums are roasted, spoon in beef filling.

• Divide spinach couscous between bowls. Top with lemon pepper beef and bacon stuffed capsicums. • Crumble fetta cubes over capsicums. Top with hummus to serve. Enjoy!