Vegetarian chilli-stuffed peppers with feta topping

A satisfying vegetarian supper that packs in 4 of your 5-a-day. Stuff peppers with cream cheese, beans, aubergine and feta

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2 large peppers, halved, deseeded but stalks left on

1tsp ground cumin

1tsp ground coriander

400g can chopped tomatoes

1 red onion, halved and sliced

1 garlic clove, finely grated

1 red chilli, deseeded and finely chopped

1 small aubergine, cut into small cubes

220g can kidney beans (not drained)

Small bunch of coriander, chopped

1 large egg