Slice the marrow in half lengthwise and scrape out the seeds with a spoon.
Drizzle the insides of the marrow with a little olive oil and then roast in a pre-heated oven at 180C for 45-60 minutes. The marrow should be soft when it comes out.
Prepare the filling by cooking the pepper in a little oil until soft then add the garlic and chilli pepper. Cook for a couple more minutes then add the kidney beans and the tinned tomatoes. Bring to the boil then simmer for 10 minutes.
Roughly chop the mozzarella and put it inside the marrow. Then fill the marrow with the tomato and kidney bean mixture. Top with a little parmesan.
Bake in the oven for another 30 minutes.
Nutritional information is approximate and a guideline only.