Prepare the Courgettes: Preheat your oven to 190°C (375°F). Cut the courgettes in half lengthways and scoop out the flesh, leaving a thick shell. Chop the scooped-out flesh finely and set aside.

Cook the Filling:

• Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
• Add the diced bell peppers and the reserved courgette flesh. Cook for another 5 minutes until the vegetables are tender.
• Stir in the diced tomatoes, ground cumin, ground coriander, and smoked paprika. Cook for another 5 minutes until the tomatoes start to break down.
• Remove the pan from heat and stir in the crumbled feta cheese, chopped mint, and thyme leaves. Season with salt and pepper to taste.

Stuff the Courgettes:

• Place the courgette halves in a baking dish. Spoon the filling mixture into each courgette half, pressing down slightly to pack the filling.
• Drizzle a little olive oil over the top of the stuffed courgettes.

Bake:

• Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
• Remove the foil and bake for an additional 10-15 minutes, until the courgettes are tender and the filling is golden on top.

Serve:

• Garnish with fresh mint and thyme sprigs before serving. These stuffed courgettes can be served hot or at room temperature.