Courgettes stuffed wth pork, rice and mint

The weather's gone all summery, so we required something Mediterranean-ish for tea. Sadly, it won't last...

Makes enough for two. You'll need:

two large courgettes, halved lengthways, and with the insides scooped out
120g cooked rice (about 50g dry rice)
200g pork mince
a large handful of mint, finely chopped
an onion, finely chopped
a clove of garlic, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon

Stick the oven on at about 180 degrees C.

Brown the mince in a frying pan (you may need to add a little olive oil if it's very lean). Add the onion and garlic, and fry until they go translucent. Add the spices, and cook for a couple of minutes. Chuck in the innards of the courgettes, and cook for another couple of minutes until they've mushed down.

In a large bowl, mix this onion/courgette/mince conglomoration with the cooked rice. Add the chopped mint, and season with lots of black pepper and a little salt.

Place the courgettes in a baking dish, and stuff them with the rice/mince mixture. Cover with foil, and bake in the oven for 30 minutes, or until the courgettes have cooked through.

We ate this with a ridiculously hot tomato and chilli sauce. It'd also be nice with something a little tamer.