Half a pound of steak mince (or 250g if you insist)
One onion, chopped into as small pieces as possible without cutting your fingers off
One small tin of chopped tomatoes
A generous pinch of basil (dried will be adequate; but if you members of the bourgeoisie wish to deploy leaves from a twig, I can live with that)
A couple of squeezes of garlic puree (or a garlic clove if you are prepared to faff around eviscerating it)
Two large peppers (I prefer red ones for aesthetic reasons but any colour will do)
Brown the mince in a saucepan with a lid. Then add the onion and give it a couple of minutes until it goes vaguely translucent. Then add the pepper, basil, garlic and tomatoes. Simmer on a low heat for half an hour. Remove from the heat and allow to cool.
Remove and discard any pepper stalks. Cut the peppers in half lengthways. Hoik out the seeds and the white stuff and discard. Ladle the mince sauce into the peppers. Cook (mince side up) on a baking tray in a pre-heated oven at 190 degrees for 45 minutes, then serve. Enjoy.
(Freezes well; after defrosting, reheat in oven for 20 minutes at 170 degrees.)