Pre-heat the oven to 190C (375F)
Slice the tops off of your peppers, reserving them for later. Line your peppers upright in a lightly greased / lined baking tray and set aside.
Get a large pan on the hob on medium heat along with some low-calorie cooking spray.
Add the onion and cook until softened, around 3-4 minutes.
Add the garlic and cook for another minute.
Throw in your chicken, immediately followed by the stock pot and spices. Season with salt and pepper to taste.
Reduced the heat to medium-low. Cook for 2-3 minutes or until the meat is just cooked, using a wooden spoon to break up the mince as you go.
Add the tomatoes, tomato puree, beans and sweetcorn.
Turn the heat to medium-high and bring to a simmer.
After 1 minute, remove from the heat and spoon the mixture into your prepared peppers. If you have mixture left over, pop it into the gaps between the peppers.
Replace the tops of the peppers, cover loosely with foil and bake for 20-25 minutes.
Remove from oven, turning the heat up to 210C (410F) as you do so.
Remove the pepper tops and sprinkle with cheese and jalapenos (if using).
Return to the oven without foil for a further 5-10 minutes.
Nutritional Information per Stuffed Pepper:
Calories: 220 / Protein: 21g / Carbohydrate: 27g / Fat: 3g