Mediterranean Stuffed Peppers

Prepare and cook black beans as per directions on pack. Drain thoroughly. Set aside.

Preheat the oven to 200oC. Cut the peppers in half lengthways and scoop out the seeds. Place the peppers in a baking tray, drizzle with oil and roast for 10-15 minutes.

Meanwhile, heat the oil in a large non-stick frying pan. Add the onion, garlic and cumin and cook for 5 minutes, until soft and fragrant. Add pancetta and fry until lightly browned.

Add the tomato paste and carrots and fry for 2 minutes. Add the remaining ingredients except the cheese. Simmer for 15 - 20 minutes until the vegetables are soft and the juice has reduced.

Remove the pepper halves from the oven and divide the filling between them. Cover with foil and cook for a further 10-15 minutes.

Remove foil, drain excess juice and sprinkle a generous handful of cheese over eacg pepper. Return to the oven for 10-15 minutes, until cheese melts.