Capsicums make colourful and delicious containers for the hearty vegetable rice filling.
- Cut around stalks of capsicums and scoop out membranes and seeds. Trim bases, if necessary, so capsicums will stand upright. Preheat oven to 180°C.
- Heat 1/4 cup of oil in a frying pan over medium heat. Add garlic and onions. Cook, stirring, for 5 minutes. Stir in rice. Cook for 5 minutes. Add tomatoes, chickpeas, tomato paste and half the lemon juice. Cook, stirring, for 5 minutes, or until mixture comes to the boil. Remove from heat. Stir in parsley. Season with salt and pepper.
- Spoon rice mixture into capsicums (don't overfill as rice will expand). Place capsicums upright into a baking dish.
- Combine remaining lemon juice and water. Pour into baking dish around capsicums. Cover with foil. Bake for 1 hour, or until rice is cooked through and capsicums are tender. Brush with remaining oil. Serve with yoghurt and crusty bread.
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