• Spray a non-stick frying pan lightly with low-calorie cooking spray and heat over medium. Add the minced beef and cook until browned, breaking up any clumps as it cooks. Drain any excess fat if needed.
• Add the minced garlic and diced onion to the pan with the beef. Sauté until the onion softens, about 3-4 minutes.
• Stir in the beef stock cube, mixed herbs, all-purpose seasoning, black pepper, paprika, and salt. Add the ketchup, sweet chilli sauce, and chopped tomatoes. Mix well and let simmer for 10 minutes until the flavours meld.
• For each serving, spoon a portion of the prepared mince mixture into two halved peppers. Top each half with a slice of cheese.

Using the Airfryer

• Place the stuffed peppers in the air fryer basket and cook at 180°C (350°F) for 10 minutes, or until the peppers are tender and the cheese is melted.

Using the Oven

• Preheat the oven to 200°C (400°F). Place the stuffed peppers in a baking dish and bake for 20 minutes, or until the peppers are tender and the cheese is melted.
• Remove from the air fryer or oven, and enjoy warm. This recipe makes 1 serving with the given macros. Store the remaining mince in the fridge for future stuffed peppers.