Salmon Stuffed Capsicums

Slice the tops of 4 large green capsicums, aniseed and cook in a pot of water until almost tender (5 minutes) and drain. Then stuff with a mixture of the capsicum tops finely chopped, 1 210 Gm can of Salmon, 1 cup of breadcrumbs, 1/2 a cup of finely diced courgette, 1/3 cup of mayonnaise, 1 egg, 2 tablespoons lemon juice, 1 1/2 tablespoons prepared mustard, 1 1/2 tablespoon soft butter 1 tablespoon finely chopped onion mixed and place in greased baking disk and cover with foil and bake at 190 C for 20 minutes.