Oxford SlowFoodStudent

These are a lot easier to make than you might think, and are an amazing meal without too much faff! Replacing the red pepper with other vedgetables would probably work very will in this too - experiment with whatever you have in your kitchen!

Ingredients (Serves 2)

• 2-4 Courgettes (depending on size)
• 1 Onion, finely chopped
• 1/2 Red Bell Pepper
• 1-2 cloves garlic (to taste)
• ground Cumin
• Coriander - fresh or ground
• Chilli powder
• Cheese

Rinse the courgette. Cut the stalk off and slice in half lengthways. Parboil for about 5 minutes, until the flesh is soft but not gloopy. Drain and rinse under cold water until cold enough to handle. Scoop out the flesh, making sure you leave the skins intact. I found the best way to do this is using a dessert or table spoon (depending on the size of the courgette) and scraping it along the courgette.

Whilst the courgette is cooking, saute the onion, garlic and pepper for about 5 minutes. Add the courgette flesh and cumin, coriander and chilli powder to taste. I didn't put too much chilli in, but used quite a lot of cumin as I think the flabour goes well with this dish. Cook for about 10 minutes, stiring occasionally.

Lightly grease a baking tray. Lay the courgette shells on the tray and spoon the filling into them. Grate your favourite cheese over the top - I found feta worked really well, but basic cheddar will do really well too. Place under a preheated grill for 5-10 minutes.

Serve, possibly with mashed potato.