Preheat the oven until 200℃.
Place the sliced peppers on a baking tray lined with parchment paper.
Roast in the oven for 20 minutes.
Add the mince, chorizo, spring onions, vinegar, honey, tomato ketchup, mustard, paprika, chilli, garlic, oregano, salt and pepper in a large bowl and mix well.
Heat a tbsp of oil on a pan.
Use your hands to form the meatballs. Place them on a pan and cook on a medium heat for 8-10 minutes, turning often to until browned on the outside.
Heat a tbsp of oil in a large pot. Add the onions, and cook on a medium heat for 2-3 minutes.
Add the mushrooms and cook for a further 3-4 minutes until soft.
Add the plum tomatoes, chopped tomatoes and cream to the pot.
When the meatballs and peppers are cooked, add them to the pot.
Cover and leave to simmer for 10 minutes.
Remove from the heat and serve with your preferred carbohydrate source such as garlic bread, potato wedges or spaghetti.