Recipe method
1. Preheat the oven to 200°C/Gas 6. Halve the peppers through the stalks, cut out the cores and discard the seeds and white pith.
2. Spray a little oil in a large roasting tin and arrange the peppers cut side up. Spray peppers and roast for 15 mins.
3. Meanwhile, put the stock, leek and courgette in a large frying pan. Bring to the boil and simmer for 5-6 mins until the veg is soft.
4. Make the couscous following packet instructions and stir in the leek mixture. Divide between the peppers and bake for 20-25 mins until the vegetables are tender.