Preheat the oven to 180°C/350°F/Gas Mark 4. Bring a pot of water to boil. Add the basmati rice and cook for 8 minutes. Then, add the peas and cook for an additional 4 minutes. Drain and set aside.

Cut the pepper into strips. Crush the garlic. Grate the cheddar cheese.

In a large bowl, combine the breadcrumbs, half of the garlic, pork mince, and a splash of water. Mix well and form 8 even balls. Place them onto a baking tray. Place the pepper onto a separate baking tray and drizzle with oil. Cook both trays for 15 minutes.

Heat a frying pan. Once hot, add the rest of the garlic and the Mexican spice. Fry for 1 minute. Add the tomato passata, chicken stock, and 100 ml of water. Bring to a boil, reduce heat, and simmer for 4 minutes. Add the meatballs and peppers to the sauce and cook for an additional 2-3 minutes.

Split the rice into two bowls, then top with the meatballs and sauce. Sprinkle over the cheddar cheese.