Preheat oven to 200°C.
Place peppers into a roasting tray and drizzle with 15 ml olive oil. Roast peppers for about 10 minutes until skins are charred and can be peeled off easily.
Place peppers into a bowl then cover with cling film and allow to steam for a few minutes. Uncover and peel skin from peppers, then halve or quarter lengthways, depending on size.
Remove seeds and discard.
Mix ingredients together for filling (raisins, almonds, prepared cous cous, parsley and apricots) seasoning with salt and freshly ground pepper to taste.
Mix the breadcrumbs and contents of the sachet of KNORR Three Cheese Pasta Sauce together in a small bowl.
Lay peppers on a dry surface and divide filling between them.
Roll up the sides and enclose and secure with a wooden toothpick.
Place on a baking tray, sprinkle liberally with dried breadcrumb mixture and drizzle with a little olive oil.
Bake for 15-20 minutes.
Serve stuffed peppers warm or cold, with a bowl of small olives on the side.
You can also use thin slices of brinjal.