Preheat the oven to 200°C (180°C fan). Brush a large baking dish with a little olive oil. While it heats, halve each courgette lengthwise. Using a teaspoon, scoop out the seedy centre, leaving a 1cm-thick shell — you'll feel the spoon hit the firmer flesh. The scooped centres should smell fresh and green, like a summer garden.

Season the courgette boats with a pinch of salt and place them cut-side up in the baking dish. You'll see tiny beads of moisture appear on the cut surface as the salt draws out water — this keeps them from going soggy later.

Cook the beef in a large frying pan over medium-high heat for 5-6 minutes, breaking it apart with a wooden spoon. Listen for a steady sizzle; when the pan goes quiet, the moisture has evaporated and the meat is ready to brown. You'll see the beef turn from pink to a deep golden brown.

Sweat the aromatics by pushing the beef to one side of the pan and adding the olive oil, onion, and bell pepper. Cook for 3-4 minutes until the onion turns translucent and smells sweet rather than sharp. The onion edges will look glassy, and the pepper will soften and lose its rigid shape.

Build the sauce by stirring in the garlic, tomato purée, oregano, and smoked paprika. Cook for 1 minute — the tomato purée will darken from bright red to a deep brick colour, and the smell will become rich and earthy. Pour in the chopped tomatoes, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until the sauce thickens enough that it leaves a trail when you drag a spoon through it.

Stuff the boats by spooning the beef mixture evenly into each courgette shell, mounding it slightly. The filling should sit above the rim of the courgette like a little hill. Sprinkle both cheeses over the top, covering the filling completely.

Bake uncovered for 20-22 minutes. You'll know they're done when the cheese is bubbling and golden in places — look for patches of deep amber, not just pale yellow. The courgette edges will be wrinkled and tender when poked with a fork. Rest for 5 minutes before serving, then scatter over fresh parsley.