Pre-heat the BBQ for 2-3 minutes on a medium heat with the Paella or Chef Pan in place.

Fry your beef mince on a medium heat until browned all over.

Meanwhile finely chop the onion, garlic and celery. Add to the browned mince and fry gently for 8-10 minutes.

Add the dried spices and mix well. Then add the tomatoes, mixed beans, tomato puree and finely chopped coriander stalks. Cover and cook on a low heat for around 35-40 minutes, stirring occasionally.

Season to taste, then add the dry rice and the stock. Stir well, replace the lid and cook for a further 12-15 minutes.

While the chilli cooks slice the top off the peppers and remove the seeds, making them as hollow as possible. Lay them on a baking tray, drizzle with oil and add a grind of salt and pepper. Roast for 12-15 minutes on a medium heat. You can either do this on a separate grill or oven, or roast the peppers before making your chilli.

Stir the chilli and add the sweetcorn. If it needs to thicken up some more, cook with the lid off the BBQ for a while.

Carefully fill your peppers with the chilli and top with grated cheese. Give the Paella Pan a quick wipe out and add the stuffed peppers back to the pan and cook with the lid on for 5 minutes or until the cheese is golden and melted. Finish with the chopped coriander leaves.

The remaining chilli can be saved for lunch the following day!