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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set