Wash and pat dry 3 small tri-colored bell peppers (red, yellow and green), then cut off the tops of each one, about ½ inch (reserve the tops), using a spoon deseed the bell peppers and scrape the white pits completely off, cover each bell pepper with foil paper and add to a pre-heated oven, bake and broil option, 210 C-410F for exactly 30 minutes

Meanwhile, finely mince 1 large clove of garlic, finely dice 1 small onion, finely dice the tops of the bell peppers and finely chop 10 jumbo shrimp that have been peeled and deveined

Heat a sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil

Once the oil get´s hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with ½ teaspoon of dried thyme, ½ teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add ½ cup of water, once the water begins to boil add ½ cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork

Heat a small non-stick frying pan with a medium-high heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get´s hot add 3 jumbo shrimp that have been peeled and deveined and seasoned with sea salt, sear them for 1 minute per side

After 30 minutes take the bell peppers out of the oven, lightly season them with sea salt in the inside and place them in a dish, stuff each one with the couscous and place a seared shrimp on top of each stuffed pepper, garnish with fresh thyme