Heat oven to 190C/fan 170C/gas 5. Bring a large pan of water to the boil, then cook the peppers
for 5 mins. Remove and drain, cut side down, on some kitchen paper.
Heat 1 tbsp of the oil in a frying pan and cook the onion for 3 mins until tender. Add the cumin and chilli or cayenne pepper and cook for a further 2-3 mins. Add the courgette, then cook for 4 mins until tender.
Remove from the heat, then stir in the sweetcorn, avocado, cheese, coriander and seasoning. Spoon
the filling into the peppers, then stand them in a baking dish. Drizzle with remaining oil, then bake
for 30-35 mins until the peppers are very soft.
Leave to stand for about 5 mins, then serve warm with soured cream, a chilli bean salad and corn chips.
Recipe from Good Food Vegetarian Christmas magazine, December 2006