Chilli Con Carne Stuffed Peppers

Step 1

Crank up your oven to 200C (180C fan) and get a big pan sizzling with 1 tablespoon of oil. Toss in the diced onion and let it soften up for a few minutes. Then, add the garlic and 500g of beef mince, breaking up the meat with a spoon as it browns. Once it's all golden, stir in 2 tablespoons of tomato paste, a packet of Mingle’s Chilli con carne recipe base, a 400g tin of black beans, a 400g tin of tomatoes, 250ml of beef stock, and a can of corn. Season it up, stir well, slap a lid on the pan, and let it simmer for 30 minutes.

Step 2

While that's cooking, slice the 4 capsicums in half and ditch the seeds and white bits. Lay them cut-side up in a roasting tin, give them a sprinkle of seasoning, and bake for 20 minutes.

Step 3

Once the mince is ready, spoon it into the softened capsicum halves. Pop them back in the oven for another 10 minutes with a sprinkle of perfect melt cheese mix on top. Finish with a scatter of fresh basil leaves before serving. Enjoy!