Cut a lid out of the top of each pepper around the main stem (use the stem to lift your lid off). Use a spoon to hollow out the peppers and fully remove all the seeds and pith. Set to one side ready to stuff later.

Place a small pan on medium heat and add the couscous and boiling water. Bring to the boil then simmer with the lid on for 15 minutes - or for length of time stated on the packet. Keep an eye on this and top up the water if required. Once cooked, drain and set the couscous to one side.

Pre heat the oven to 180 degrees

Melt the butter in a small pan and then add the flour to form a paste. Keep the pan on a low to medium heat and gradually begin to add the milk to the paste. Stir quickly between each addition of milk, remembering to run the spoon all around the edges and base of the pan. As each addition of milk thickens, add a little more until all the milk has been added. At this point, you will have successfully made a white sauce. Make sure the flour is fully cooked out of the sauce by continuing to heat and stir until it just starts to boil. At this point the pan can be taken off the heat and the grated cheese can be stirred in to turn the white sauce to a cheese sauce. Make sure the cheese has fully melted (briefly return to the heat if needed) then season wth salt and pepper and stir in the paprika and cayenne pepper.

Add the Cooked giant couscous to the cheese sauce and mix together well.

Next place your hollowed out peppers on a baking tray. Carefully spoon the couscous in cheese sauce into each of the peppers until full. Sprinkle a little extra grated cheese on the top of each pepper and then carefully and a teaspoon of tomato chutney on top of the cheese.

Place the stuffed peppers into the centre of the pre heated oven and roast for 30 minutes or until slightly charred on the outside.

Remove from the oven and add a little more chutney if desired then serve with rocket or salad leaves…..and the rest of your summer feast!!