2 large red peppers

25ml olive or sunflower oil

1 large onion, chopped finely

1 x 410g tin of Italian tomatoes, chopped

5ml brown sugar

salt and pepper

200g black mushrooms, sliced

12,5ml fresh oregano

62,5 ml almonds, roasted [optional]

12 black olives, seeded [optional]

50ml parmesan cheese

8 slices French bread, toasted

12,5ml sesame seed

Preheat oven to 200 degrees Celsius, and butter an oven tray.

Cut the peppers lengthways and deseed. Place peppers, cut sides facing down on tray and bake for 15 minutes.

Then place peppers in an ovenproof dish, with cut sides facing up.

Saute the onion and garlic in oil until soft and coloured. Add the tomatoes and sugar and cook for 15 - 20 minutes until the sauce thickens.

Season with salt and pepper.

Saute mushrooms in 12,5ml oil for 2 minutes. Mix mushrooms, origanum, almonds and olives with 2/3 of the tomato sauce.

Spoon the mixture into the peppers and sprinkle with parmesan. Bake for 15 minutes and serve with French bread [spread the rest of the tomato sauce over the bread and sprinkle with sesame seed].

Bake for 5 minutes.