Peel and chop the yellow onion and the garlic finely. Add both to a large non-stick pan together with the olive oil and the fennel seeds. Season with a pinch of pepper and salt.

Place the pan over medium heat and gently fry the onion and garlic in the hot oil for 4 minutes. Then add the beef mince and the tomato paste. Season with the worcester sauce.

Turn the heat high now and fry the beef mince for 8 to 10 minutes until cooked through. Drain any excess fat in the end. Check the seasoning and add extra pepper or salt to taste if necessary. Add the diced pepper from the lid if you chopped them up.

Stir well and take the pan off the heat. Let the beef mince cook down for 10 minutes. In the meantime cut off the tops of the bell peppers. You can keep them aside to use as a lid for the peppers if you like or dice up the lids to add to the beef mince stuffing. Clean the bell peppers up on the inside and remove any seeds and whitish stuff that is in it. Then stuff the beef mince filling in the cleaned bell peppers. Place them in a baking dish.

Place the stuffed peppers in a preheated oven at 356°F (180C°) and cover with a piece of tinfoil. Bake the stuffed peppers for 30 to 35 minutes until the bell peppers are cooked though and soft. Remove the stuffed peppers from the hot oven and sprinkle generously with the grated cheddar cheese.

Place the pepper uncovered in the hot oven for another 5 to 10 minutes until the cheese has nicely melted. Remove the stuffed peppers from the oven and serve hot.