Method

Preheat oven to 170 c/gas mark 3
Place couscous in a bowl and add the hot vegetable stock. Leave until all the stock is absorbed.
Add the butter, parsley and garlic, season and stir with a fork.
Cut the peppers in half, removing any stalk and deseeding.
Cut the tomatoes in half and add a half to the centre of each pepper.
In each pepper, spoon the couscous around the tomato.
Cut the goats cheese into 8 slices and place in the pepper.
Brush with olive oil and cook the peppers on a baking tray in the oven until tender and scorched.