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Ingredients
Ingredients Oven temperature 180°C, 350°F, Gas 4 4 red or green capsicums (peppers) Bean filling 2 tablespoons olive oil 1 onion, chopped 2 tablespoons ground cumin 1 clove garlic, crushed 3 tablespoons tomato paste (puree) ½ cup / 60 ml / 2 fl oz chicken or vegetable stock 440 g/14 oz canned tomatoes, undrained and mashed 440g/ I 4 oz canned red kidney beans, drained Freshly ground black pepper

Instructions
Method 1. Cut capsicum (pepper) in half lengthwise and removed seeds and pith. Place capsicum (pepper) shells on a lightly grease baking tray and set aside. 2. Heat oil in a large sauce pan, add onion and cook, stirring, for 2 - 3 minutes or until onion soft. 3. Add cumin, garlic, tomato paste (puree), stock, tomatoes and red kidney beans to pan and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until mixture reduces and thickens, Season to taste with black pepper. 4. Spoon filling into prepared capsicum (pepper) shell and bake for 20 minutes` or until pepper are tender. Note: This tasty combination of red kidney beans and tomato is also delicious served on its own, or you might like to try it as a filling for baby pumpskins. Serve 4