Cut peppers in half lengthways to create a lid. Remove seeds.
Meanwhile, heat oil in a frypan and brown mince for 2-3 minutes. Add Five Tastes Curry Paste and stir for 1 minute until fragrant.
Reduce heat to medium and add potatoes, rice, sugar and fish sauce. Continue to cook for a further 2-3 minutes, stirring regularly. Remove from heat and stir through coriander, peanuts and chilli.
Fill each pepper cavity with pork mixture and replace lid. Spray capsicum with oil and place on a baking paper lined tray. Cook in a preheated oven at 180°C for 30-40 minutes until peppers are cooked and slightly charred.