Description
Fresh, juicy courgette (zucchini) offsets the spicy Mexican topping perfectly.
Ingredients
- 1 Tablespoon Oil
- 1 whole Onion, Diced
- 4 cloves Garlic, Minced
- 1 whole Red Pepper, Stem And Seeds Removed, Diced
- 1 whole Yellow Pepper, Stem And Seeds Removed And Diced
- 7 ounces, weight Tinned Sweetcorn Kernels, Drained
- 7 ounces, weight Tinned Black Beans, Drained
- ½ pounds, ⅞ ounces, weight Passata (tomato Puree)
- 4 teaspoons Hot Chili Powder
- 2 whole Courgettes (zucchini)
- 3-⅝ ounces, weight Cheddar Cheese, Grated
Preparation
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.
