Preheat oven to 180°C.
In a large frying pan, heat the oil over medium heat and add the onion. Cook for 3 minutes and add the garlic. Cook for a further 2-3 minutes until onion is soft but not brown. Stir in the chopped tomatoes and 150 ml of water and stir well. Pour the contents of the pan into a baking dish. Set aside.
In a separate medium size saucepan add the water and the Knorr Vegetable Stock Pot, bring to the boil and stir to ensure stock pot has melted.
Remove pan from heat. Pour in the couscous and cover. Leave for 10 minutes or until the couscous has absorbed all of the stock. Use a fork to loosen the couscous. Stir through the toasted pecans, sun dried tomatoes and the basil.
Stuff the peppers tightly with the couscous mix. Place in the baking dish on top of tomato sauce. Finish peppers with mozzarella and feta cheese.
Bake for 20-30 minutes, until the peppers become tender but still hold their shape.