A savoury meat and herb filling stuffed into peppers and topped with cheese for all the family to enjoy.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Brown the mince and onion for 4-5 minutes. Add the mushrooms and fry for 1-2 minutes. Drain excess liquid.
Stir in the sachet contents and tomatoes. Bring to the boil, stirring. Cover and simmer for 15 minutes, stirring occasionally.
Place the peppers into an ovenproof dish. Spoon the cooked Bolognese mixture into the peppers. Sprinkle with the cheese and bake for 35 minutes or until the peppers are soft and the cheese is golden.
If you like your peppers softer you could bake them for 10 minutes as your Bolognese sauce is simmering.