Preheat the oven to 200°C, 400F, gas 6.
Halve the red peppers and cut out the seeds and white pith. Reserve the halves in a roasting tin.
Make the filling: Heat the olive oil in a pan and cook the shallots and garlic for a few minutes until softened and translucent.
Tip the shallots and garlic into a bowl and leave to cool for a few minutes.
When cool, add the mangoes, goat’s cheese, chilli, balsamic and a little olive oil. Combine carefully with a large spoon.
Spoon the filling into the pepper halves and bake in the oven for about 30 minutes until the peppers are tender and slightly blackened.
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