1. Preheat the oven to 220C . In a medium pan, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the minced beef and cayenne pepper. Cook for about 5 minutes, until browned; season with salt and pepper.
2. Mix together the mashed potatoes with 50g of the parmesan cheese in a bowl and add the chopped curled parsley.
3. In another bowl, combine the M&M fresh breadcrumbs with 1 tbsp of olive oil, garlic powder and the remaining 50g parmesan.
4. Stand the bell peppers upright in a casserole dish. Stuff each pepper with potato mixture, meat mixture and then top with the breadcrumb mixture. Add the bell pepper caps, and drizzle with olive oil. Roast the stuffed peppers until tender, about 30 minutes.