Mix all filling ingredients in a large bowl & set aside.
Preheat oven to 250°C fan. Slice off capsicum lids, remove seeds & membrane, wash well & drain excess water. Arrange upright in the baking dish.
In another bowl toss potatoes with tomato paste, oregano, salt, pepper & EVOO.
Fill capsicums with approx 3 tbsp filling & replace lids. Arrange potatoes around them. Pour remaining potato marinade over the top of the capsicums & add ½ cup water to the dish.
Cover with baking paper & tightly with foil. Reduce oven to 200°C fan.
Bake 2 hours, then uncover & bake 20 minutes until capsicums are caramelised & potatoes golden.
