Mexican Courgette Boats

Preheat the oven to 190°C (Gas Mark 5 / 375°F).

In a large frying pan or wok, heat the oil and gently soften the onion and garlic over a medium heat. After a couple of minutes, add the red and yellow pepper and continue to cook for 5 more minutes.
Once the vegetables are slightly soft, add the corn, beans, passata and chili powder. Simmer for 5 more minutes.

Without removing the ends, halve the courgettes lengthwise and scoop out the seeds to create a well along the length of the courgette. Fill this well with the black bean mixture and top with the grated cheese. Lay the courgette halves in a baking tray (you may need to prop them against each other so they don’t topple over!) and bake for 20 minutes, or until the cheese has browned.

Note: These are fairly spicy. If you’re a wimp when it comes to spice, use less chili powder, or use a milder version.