Preheat the oven to 180°C.
Cut the baby marrow in half lengthways. Scoop out the middle of the baby marrow, roughly chop the scooped out flesh keep aside for later. Lay baby marrow halves on a baking tray.
Heat the Stork Margarine in a saucepan over medium-high heat. Add the onion, peppers and reserved baby marrow flesh, cook for 5 minutes, until vegetables have softened. Add the garlic and cook for another 3 minutes, until starting to brown.
Add the Knorr Vegetable Stock Pot, chopped tomatoes and sugar. Simmer over medium heat for 10-15 minutes, until thickened. Leave to cool.
Add chopped basil and Mozzarella to the tomato sauce and spoon into hollowed out baby marrow halves.
Bake for 10-15 minutes, until baby marrow has softened and cheese is bubbling.
Season with plenty of Robertsons Black Pepper and serve immediately.