Tuna-Stuffed Mediterranean vegetables

Ready in 20 minutes, serves 4 to 6. For this dish, look for deeply coloured capsicums, courgettes and red onions.

• 425g can tuna

• ¼ cup diced onion

• ¼ cup diced celery

• 1 tbsp chopped mint

• 4 tsp sour cream

• ½ cup whole-kernel sweet corn

• ¼ cup mayonnaise

• ½ tsp salt and milled pepper

• A few drops of Tabasco sauce (optional)

• 2 red capsicums

• 4 courgettes

• ¾ cup grated tasty cheese

• ¼ cup breadcrumbs

1. Preheat oven to 180°C on fan bake.

2. Drain tuna, then combine in a mixing bowl with onion, celery and mint. Stir in sour cream, corn and mayonnaise, season with salt and pepper and a little Tabasco sauce, if using.

3. Cut capsicums in half and discard the core. Cut the courgettes in half lengthways and use a spoon to scrape
out a well. Fill peppers and courgettes with tuna mix, then sprinkle with cheese and breadcrumbs.

4. First, fan bake capsicums for around 15 minutes before adding the courgettes, then cook for a further 10 to 15 minutes until everything is tender and the cheese is bubbling and lightly golden.