Method

1. Preheat oven to 180C. Line 2 baking trays with baking paper and brush with olive oil.

2. Slice the tops off approximately 1.5 cm thick, set aside.

3. Place the capsicums, green chillies and garlic cloves onto a large baking tray. Place the capsicum tops into a separate baking tray.

4. Place the two trays into the oven to cook for 30 minutes.

5. To cook the rice, add rice and water into a medium saucepan. Cover with a lid and bring to the boil on a high heat. Reduce heat to low and gently simmer until the rice has absorbed all of the water. Once cooked transfer to a large mixing bowl.

6. Toss all of the greens through the rice. Add in the lemon juice and stir to combine. Season with salt and pepper

7. Remove both trays from the oven and allow to cool slightly.

8. Chop the garlic and chillies and stir into the rice. If you notice some juice at the bottom of each capsicum, add that into the green rice mixture for extra flavour.

9. Fill each capsicum with plenty of the green rice filling using the back of the spoon to press the rice down. Place into the oven to cook for another 15 minutes or until the rice become soft and aromatic. If the tops need more cooking time, place back in the oven, if not, set aside.

10. Serve the capsicums sliced in half or whole along with a dollop of yoghurt.