Directions

1. If you're making stuffed peppers, preheat the oven to 180°C

2. Melt the butter / oil in a saucepan and fry the leek, pepper and aubergine / courgette for 3-5 minutes over a medium heat until the veg starts to soften but not brown.

3. Remove the veg from the pan and set aside.

4. Return the pan to the heat and break up the mince as you add it. Cook over a medium-high heat for around 5 minutes or until all the meat has browned.

5. Add the veg back to the pan, combine, then add all spices, tomatoes and soured cream.

6. Allow the dish to heat through thoroughly and either reduce the heat & cover with a lid for 15-20 minutes if you are going to serve this with cauliflower / broccoli rice (add the mozzarella when serving), or place the chilli in bell peppers in an ovenproof dish and bake for 35-45 minutes. Remove the stuffed peppers from the oven add the cheese, before returning them to the oven for a final 10 minutes.