So delicious!! A great low carb, high protein option to tacos. I made one batch with soy veggie mince and one batch with lamb mince- but you can use whatever you want.

Ingredients: (serves 4)

• 1 white onion
• 3 garlic cloves
• 5 peppers (4 for the filled peppers and 1 pepper, finely chopped for the sauce)
• 400g Mince (can use lamb, beef or soya)
• 2 tsp chilli powder
• 1 tbsp ground cumin
• 1 tbsp paprika
• 400g can of chopped tomatoes
• 2 stock cubes
• 2 tbsp ketchup
• 2 tsp sugar
• 1 tin kidney beans
• 1 tin black beans (in the mexican section of supermarkets)
• 1 bottle of mexican salsa
• Grated cheddar cheese (can replace with dairy free cheese if vegan)
• Grated red leicester cheese
• Jalapenos (to top)

Method:

1. Start by making the mince mixture.
2. In a pan add the onion and garlic cloves. Mix for a few minutes until soft.
3. Add in the chopped pepper and spices. Fry for about 5 minutes.
4. Then add the mince. If using meat, let this brown until there is no pink. If using frozen soya mince, cook until defrosted.
5. Add the chopped tomatoes, 2 stock cubes, ketchup and sugar. Leave to simmer for 10 minutes.
6. Add the kidney beans and black beans. Cook further for 5 minutes. Leave to stand.
7. Pre heat the oven to 180 degrees c.
8. Cut the peppers in half.
9. In a tray, spread the salsa on the bottom. Add the pepper halves and fill them with the mince mixture.
10. Add grated cheddar and red leicester. Top with jalapenos. 
11. Bake in the oven for 20 minutes until the peppers are soft.
12. Top with coriander and jalepenos.

Serve with guacamole, pico de gallo (made from mixing tomatoes, onion and coriander) and soured cream.

Enjoy! x