• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Halve the potatoes lengthways, quartering any larger pieces.
• Pop onto a lined baking tray. Drizzle with oil and season with salt and pepper.
• Spread out on one-half of the baking tray (leaving room for the peppers).
• Roast on the top shelf of the oven until golden, 25-35 mins.

• Cut the caps off the peppers and remove the core and seeds (reserve the caps for serving).
• When the potatoes have been cooking for 15 mins, place the peppers—open-side up with the caps next to them—on the tray alongside (use two baking trays if necessary).
• Return to the oven for remaining time, 15-20 mins.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Drain the sweetcorn in a sieve.
• Roughly chop the coriander (stalks and all).

• Place a pan over medium-high heat (without oil).
• Fry the mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is cooked when no longer pink in the middle.
• Add Central American spice, mango chutney and garlic. Fry for 30 secs.
• Add tomato paste, sweetcorn, ½ tsp sugar (per 2P) and 75ml water (per 2P). Cook for 2-3 mins. Season to taste with salt and pepper. Add a splash of water if you feel the mince is too dry.

• Remove the peppers and the caps from the oven.
• Stuff the peppers with the spiced mince.
• Sprinkle the cheese on top.
• Return to the oven (with caps on the side) until the cheese has melted, another 5 mins.

Little Chef's TIP: Have the kids help stuff the pepper.

• Divide the stuffed bell pepper between plates. 
• Sprinkle with coriander. Place the caps back on top. 
• Add the roasted potatoes alongside.