Recipe: mince stuffed pepper

This was a doddle.  I'm sure there are much more complicated versions but this will do for me, every time.

What to do.

Some time in the past make a batch of savoury mince and freeze it in single portions, OK?

Defrost one of the portions.
Cut a pepper in half longways: even better if it's a wonky pepper (cheap).  Carefully cut out the stalk, the seeds and the white membrane.  Place both halves in a small oven proof dish.
Spoon half of the mince into one half pepper and the rest in the other half.
Pop into a 180C oven and bake for about 20 mins.  While it's baking, finely grate some cheese.  I used not-Parmesan (savers 'hard Italian cheese').
Take the peppers out of the oven (see the trendy 'charred veg' look), sprinkle over the cheese and pop it back to bake for another ten minutes or so.

Serve with a salad (or chips!)