Bolognese stuffed peppers

This recipe uses the same bolognese sauce as my Leeksagne but I've included it below for convenience. Stuffing the peppers with the sauce was Ronan's idea!

Ingredients:

1 onion, chopped
10 button mushrooms, sliced
400g lean minced beef
1 400g tin chopped tomatoes
4 tbsp tomato purée
1 beef stock cube
1 tsp Stevia
3 red or orange peppers or a mix of the two
2 large buffalo mozzarrella balls, sliced
20g grated cheddar

1. Pan fry onion until soft
2. Add mince and cook until browned
3. Add chopped mushrooms, tomatoes, tomato purée, stock cube and Stevia
4. Mix well and simmer for 10 minutes
5. Slice peppers in half, down the centre
6. Place peppers in an ovenproof dish and fill with bolognese mixture
7. Cover each pepper with sliced mozzarella
8. Bake in a preheated oven at 200°C for 30-40 minutes until cheddar is melted and browned
9. Serve on their own or with a green salad

N.B. This recipe is not suitable if you avoid nightshade foods.