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Halve the red peppers, drizzle in olive oil and season. Bake in the oven for 25 minutes.
Meanwhile, fry off the beef mince until brown.
Then add onion, garlic and chilli. Cook for a few minutes.
Add the tomato puree and chipotle paste and cook out for a few minutes.
Then add the tinned toms and ½ tin water.
Cook until reduced.
Once the peppers are done, add the beef mince and mozzarella and bake for a further 20 minutes or until the cheese is golden brown.
Serve over herby rice with a dollop of guacamole and yoghurt!