Roast the peppers

• Halve the red peppers and remove the seeds.
• Drizzle with olive oil and season.
• Bake in the oven at 200 °C.

Brown the beef

• Fry the beef mince in a pan until browned.
• Add the onion, garlic and chilli and cook for a few minutes.

Build the chipotle filling

• Add the tomato purée and chipotle paste and cook out for a few minutes.
• Add the tinned tomatoes and half a tin of water.
• Cook until reduced.

Stuff and bake

• Fill the roasted peppers with the beef mince.
• Top with the mozzarella.
• Bake until the cheese is golden brown.

Make the herby rice

• Cook the long grain rice according to the packet instructions.
• Stir through the lime juice and chopped coriander.

Serve

• Serve the stuffed peppers over the herby rice.
• Add a dollop of guacamole and natural yoghurt.