Spiced Beef Stuffed Peppers

Meanwhile, quarter the tomatoes.

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

Peel and grate the garlic (or use a garlic press). Halve the lemon.

Halve the pepper lengthways and discard the core and seeds.

Lay the pepper halves, cut-side up, onto a baking tray. Drizzle with oil and season with salt and pepper.

When the oven is hot, roast on the top shelf of your oven until slightly softened, 5-7 mins, then remove and set aside.

While the peppers roast, heat a large frying pan on medium-high heat (no oil). 

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Stir the garlic, baharat, tomato puree, remaining chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the beef. Bring to the boil and simmer until thickened, 3-5 mins.

Once thickened, taste and season again if needed, then divide the beef mixture between the roasted pepper halves.

Crumble the Greek style salad cheese on top and bake on the top shelf of your oven until the cheese is golden and the peppers are soft, 6-8 mins.