Capsicum Loaded Nacho Boats

Directions

1. Slice your capsicums into sturdy “boat” shapes and spread them across a baking tray. Give them a quick drizzle of olive oil to get them ready for the crunch.

2. In a hot pan, brown your beef and onion. Shake in the Mingle Chipotle Taco Seasoning, then stir through the tomato paste with a splash of water. Simmer until you’ve got a thick, saucy taco mix.

3. Fill each pepper boat with a generous scoop of the beef mixture and a mountain of cheese. Pop them in the oven at 180°C for 15–20 minutes until the capsicums are tender.

4. Add some sour cream, fresh coriander, and your favourites like guacamole or pico de gallo.