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Chop the tomatoes, red pepper, and onions finely.
Over medium high, heat a splash of olive oil in a pan. Add chopped onions and minced garlic. Sauté until fragrant, about 2 min. Add peppers and tomatoes. Salt and pepper to taste. Sauté, stirring often, until the vegetables start to release juices, about 2-3 min.
Open the can of beans, drain, and add to the pan. Add the stock, mix well, and bring to a boil. Turn the heat to medium so the beans simmer slightly. Cook until the liquids reduce in half and sauce thickens, about 3-5 min. Remove from heat.
Serve the beans, topping with fresh mozzarella and some chopped basil. Enjoy!