This is also a leftovers dish, bulking out some leftover Fish Chilli from Friday.
First, get the oven on, set to 200C.
Cut up a sweet potato to make chips, or fries, if you prefer by laying them on an ovenproof tray with coconut oil, turning every so often. This will take about 30 minutes.
Prepare the green peppers by cutting in half and scooping out the middles. Pop them into the oven for about 20 minutes at 200C to cook through and soften.
Meanwhile, let's bulk out that Chilli ...
Fish Chilli was made up from onion, garlic, ginger, chilli, chopped tomatoes, cayenne pepper, paprika, ground coriander, oregano and fish: pollock.
With the little bit left, I added in some cubed courgette, a good handful of prawns, some more chilli, forgot what I'd done and added yet more chilli! Wowzers! This was a hot one!
With the peppers ready, it's just a case of stuffing 'em, topping with some mozzarella and returning to the oven for a few minutes to melt the cheese.
Dairy not your thing? Leave it out. Sprinkle some fresh herbs over ... parsley would be perfect.
This mozzarella was from buffalo milk, a dairy which is significantly lower in the allergenic and seemingly quite destructive alpha S1 casein. Not only is it a better choice than cow milk cheeses, but I think, a good choice, since the complexes within buffalo milk, like goat, are quite beneficial to humans.
Ready? Serve out, scattering the sweet potato chips over the top and some leftover pico de gallo around.
Another great mid-winter dish of flu-busting goodness!