Peppers are scalded with hot water to soften. Chicken breasts cut into small cubes and sauté in the oil, together with chopped onion and carrot. Stove off and add cous-Kusa, spices and salt. With the prepared stuffing filled peppers. Arrange face in a pot or tray and pour water or broth. Cook on low heat for no more than 35-40 minutes, or if you decide to bake them in the oven tray covered with aluminum foil for the first 20 minutes of baking.