I thought stuffed peppers would be hard, thankfully, I was wrong.

Take 4 peppers, any colour you want, chop the top off and scoop out the insides and clean. Place in a baking try, take some olive oil and drizzle lightly over the peppers. Cook for 20 minutes or until roasted.

While the peppers are cooking take some couscous and put it in a bowl. Add boiling water (the pack will tell you how much, generally 115ml or water per 75ml of couscous) leave for two minutes and it will be cooked! I know, I love couscous, it is so easy and quick.

Now, this is where the fun starts; you can stuff the peppers with whatever you want, I added Tomato, mushroom, onion and mozzarella. Quite simple but it tastes amazing.

While the couscous is cooking peel and chop up some mushrooms, onions and tomatoes. Put in a frying pan with a little oil and start to cook. Add the couscous when it is done. Keep checking on the peppers.

Add the mozzarella to the pan, take the peppers out of the oven and stuff the mixture into them. Put the tops on and then put back not the oven for a further 20 minutes. Cooking times may vary so feel free to adjust.

Take the peppers out of the oven and they are ready to serve. They taste great with the melted mozzarella, I also added some honey roast parsnips, which will be coming up soon in my column. I also added cooked apples on top as an experiment and it went down quite well.

The best things about stuffed peppers is the variety, you can have rice instead of couscous and any vegetable or even meat, so have fun.

Enjoy!