1. Heat your oven to 180C fan-forced (200C conventional). Cut the top off the capsicums and tomatoes and hollow them out. Discard the insides of the capsicums,and roughly chop the pulp of the tomatoes and set aside.
2. Heat a medium frying pan over medium heat and add the oil. Fry the onion and garlic for about a minute,then add the mince and fry until browned. Add the zucchini,diced tomato,reserved tomato pulp,rice,oregano and about ½ a cup of water. Stir and simmer for about 5 minutes,then stir through the chopped herbs (reserving a few for garnish) and season with salt and pepper.
3. Place the capsicums and tomatoes in a baking dish that fits them snugly. Divide the mixture between the vegetables and place the lids on top. If there's any extra filling,put that under the vegetables. Drizzle with olive oil and bake for 35 minutes. Allow to stand for at least 10 minutes before serving scattered with reserved herbs.
Adam's tip My rule of thumb when stuffing vegetables is a bit like making tea – one tablespoon of uncooked rice for each vegetable you're stuffing,plus"one for the pot".
Also tryAdam Liaw's boiled new potatoes with salmon and dill