Preheat the oven to 200C/390F. Slice the onions up into slivers. You want to keep it decently chunky to add some texture to the dish.

Also roughly chop up some fresh coriander (cilantro to the Americans). We’ll use this right at the end for the stuffing.

Slice your bell peppers in half lengthwise and clean out the seeds and the membranes. You can also slice the tops off and make pepper cups, but I find that they don’t stand up properly in the oven and often topple. Pepper boats are steadier.

Get your baking tray out and place the peppers skin side down on it after lightly oiling them. Sprinkle some salt on them and slide them into the oven to cook for 10 minutes.

Meanwhile, get a pan on the stove and plop a spoon of ghee or any cooking fat into it. Once hot, add the onions in and saute them. You want them to caramelise them gently to bring out the flavour.

Once the onions get nice and brown, add in the ground beef. With the flame on medium high, saute the beef with the onions until it starts to release water and the fat begins to render out.

Once most of the beef juices have dried up, add in the ginger garlic paste and season with salt. Once the raw smell disappears from the ginger garlic paste, in about a minute and a half, add in the rest of our spices - turmeric, chilli powder, cumin and coriander powder and the pinch of garam masala and give it all a good mix.

Once the beef gets a bit of colour on it, add in the tomatoes. Give it a mix, then cover and let cook for 10 minutes. Meanwhile, take the peppers out of the oven and let them rest while you finish making the stuffing.

After 10 minutes, open the lid of the pan. Your beef should be fairy dry and just a bit saucy. At this point, add in the cream cheese. You can also sub it for coconut cream or sour cream.

Turn off the heat, add in the coriander and give it a final stir.

Use a spoon to stuff each pepper half with the filling, leaving a bit of room on the top for cheese.

Top each half with the shredded cheese and pop it back into the oven at about 230C/450F to really get the cheese to melt and bubble and brown, about 10 minutes.

When the cheese is melty and brown, take the peppers out and serve while it’s still crispy on top.