1.

Heat the oven to 200°C (180°C fan).

2.

Cut the tops off the peppers and keep them as lids. Scoop out the seeds, then carefully carve a jack-o'-lantern face into one side of each pepper with a small, sharp knife. Adults should do the carving.

3.

Brush the outside of the peppers with 1 tsp oil, stand them upright in the baking dish, and bake until starting to soften (10 minutes).

4.

Meanwhile, heat the remaining 1 tsp oil in a large frying pan over a medium-high heat. Cook the onion until soft (4–5 minutes).

5.

Add the turkey mince and cook, breaking it up, until browned and cooked through (6–8 minutes).

6.

Stir in the garlic granules, herbs, paprika and pepper, then the tomatoes, black beans and crumbled stock cube. Simmer until thick (8–10 minutes).

7.

Stir in the spinach until wilted.

8.

Spoon the filling into the peppers, pressing it down gently. Spoon any extra filling around them, then top with the cheese.

9.

Bake until the peppers are tender, the cheese has melted and the filling is steaming hot (15–20 minutes). Pop the lids back on to serve.

10.

Heartier meal: For bigger appetites, serve with 50g (dry weight) wholegrain rice per person.