Peppers stuffed with minced meat

Heat the oven to 200º (no fan). Chop the garlic and onion into small squares; cut the bell pepper in half, lengthwise (i.e. from the stem down) & remove the seeds, and cut the cherry tomatoes into quarters.

Put the peppers on a baking paper and spray them with a little oil spray) + salt and pepper. Bake in the oven for 22 minutes, until the peppers are soft.

Place a frying pan over medium-high heat, spray a little olive oil spray and add the minced meat. Cook, stirring occasionally, for 3-5 minutes, until browned. After 3-5 minutes, add the chopped onion and garlic to the pan and cook for 2 more minutes.

After these 2 minutes, add: the chopped cherry tomatoes, the tomato sauce, the tomato paste sauce, the chorizo bell pepper sauce, the oregano, the balsamic vinegar, and salt & pepper. Leave for 15 minutes more, until it has thickened.

When ready, remove the peppers from the oven, place them on plates and stuff the peppers with the meat.