Marrow stuffed with curried rice and vegetables

1 large marrow, peeld and halved lenghtways, with the seeds scooped out of each half
250 gr cooked brown rice
4 tbsp oil
1 red and yellow pepper chopped
2 garlic cloves and chopped
1tbsp curry powder
250 gr mushrooms chopped
salt and freshly ground black pepper
 Heat the oil in a frying pan and add the onions and peppers. Sauté for about 5 minutes, stirring occasionally so that they cook evenly, then stir in the garlic and the curry powder, and cook for a further couple of minutes. add the mushrooms and tomato purée. Season with salt and freshly ground black pepper and cook for 2 to 3 minutes. Mix this together thoroughly with the cookes brown rice.

Oil a large piece of foil, and put one half of the marrow on it. Pack the stuffing into a scooped-out hollow, mounding it up to fill the hollow in the other half which you put on top like a lid. Wrap the foil tightly around the marrow and put the foil parcel in a roasting tin. Bake in a fairly hot oven (200°C) for 11/4 to 11/2 hours; pierce the marrow with a knife to see whether it is soft and cooked. cut the marrow into thick slices to serve, spooning the stuffing into the middle of each slice.