Mix a glass of water (or 2 cups) with tomato paste, cumin and black pepper, add salt to taste.
I couldn't resist adding half a meat cube.
Pour the sauce over the peppers.
In general, of course, you can replace water with broth.
Then you can put all this beauty on the fire, cover the dishes with a lid, and simmer on low heat for 30 minutes until the peppers are ready. Or, like mine, bake in preheated to 180-200*In the oven for 40 minutes.
For the first 20 minutes in the oven, my peppers were under the lid, then they continued to cook without it.