Peruvian Rocoto Relleno Stuffed Peppers

Meanwhile, slice the top 1-2cm off the peppers to create lids. Discard the seeds. 

Pop the peppers and lids onto a large baking tray. Drizzle with oil, season with salt and pepper. When the oven is hot, roast on the top shelf until soft and slightly charred, 18-20 mins.

Meanwhile, roughly chop the mushrooms. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the onion and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 7-8 mins.

Add the garlic and chipotle paste to the pan. Stir fry for 1 min.

Add the sugar, water for the sauce (see pantry for both amounts) and the remaining vegetable stock paste. Bring to the boil, then simmer until the sauce is thick and sticky, 7-8 mins.

Meanwhile, in a small bowl, mash the cheese with a fork. Stir in the creme fraiche until well combined.

Once the peppers have roasted, carefully drain away any liquid. Fill the peppers three quarters full with the mushroom mixture and press down with a spoon. Top with the cheese sauce. Top each pepper with the lid. 

Bake the stuffed peppers on the top shelf for 15 mins, until golden. 

Meanwhile, cut the tomato into 1cm chunks.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Once the bulgur wheat has cooked, fluff it up with a fork. Stir through the tomato, half of the mint and the olive oil (see pantry for amount). Stir in the remaining onion and mushroom mixture, if you have any left.