Preheat the oven to 200°C/180°C fan. Slice the peppers in half lengthwise, leaving their stems in place. Remove the seeds. Add the peppers to an ovenproof dish, drizzle with olive oil and roast for 15-20 min.

Meanwhile, peel and chop the onion and garlic. Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the onion and fry with pinch of salt for 5 min. Add the beef mince to the pan and fry for 5 min or until well browned. Add the garlic and fry for 2 min further.

Add the chopped tomatoes, brown sugar, stock cube, chilli flakes (spicy!) and black pepper. Reduce the heat to low and simmer for 5-10 min until thickened. 

Grate the Parmesan. Spoon the meat mixture into the baked pepper halves (Clean and reserve the pan). Press it down firmly and pile high. Top with the grated Parmesan. Bake for 20 min further or until the peppers have softened and the cheese has browned. 

Meanwhile, return the reserved pan to a medium heat. Add the soy sauce and the pumpkin seeds. Fry for 2 min or until the seeds have absorbed the soy sauce. Season the spinach with a drizzle of olive oil and a pinch of salt and pepper. Toss. 

Serve the stuffed peppers with the spinach salad on the side.