Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit. Slice your capsicums into boats – how you do this will depend on the size of the capsicums you have, but I generally sliced mine into 3 large ‘cheeks’ ensuring they each had a ‘wall’ so the mince didn’t spill out. You could also cut the capsicums in half, or even just slice the lid off. This will yield significantly less individual capsicum boats, but it might be easier if you have smaller capsicums. Whatever you do, make sure you’ve removed the seeds and the white pith, if it’s getting in the way.
Place the seasoned chilli oil (I used Aleppo because it’s quite mild) in the base of your baking dish, and arrange the capsicums, inside up. You will likely need to use two baking dishes. Divide the mince evenly between the capsicums, filling them up. You might have leftover mince, which you can stir through pasta, eat with rice, or just on it’s own.
Top the capsicums with some finely and freshly grated cheese, and place into the oven. Cook for 20 minutes and then swap the baking dishes, top the bottom, to encourage even cooking. You might not have a tiny oven like me, so only do this if you need to.
Cook the capsicums for an additional 20 minutes, or until the sides are cooked but not soggy. You can pop the grill on the brown the cheese, if you like. Once done to your liking, remove from the oven, top with pesto and serve.
These capsicums will keep in the fridge for a few days, and make an excellent lunch the next day. You could serve with rice, a salad, or just eat solo.