Vegetarian Stuffed Peppers with Spiced Rice and Chickpeas

• 4 large Red pepper, firm, evenly sized
• 1 large Yellow onion
• 2 tbsp Olive oil
• 3 cloves Garlic
• 2 tsp Ground cumin
• ½ tsp Ground cinnamon
• 200 g Basmati rice
• 400 g Canned chopped tomatoes
• 250 ml Water
• 400 g Canned chickpeas
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Lemon, juicy
• 200 g Greek yogurt
• 15 g Fresh parsley

1. Heat the oven to 200°C (390°F). Halve the peppers lengthways, remove the seeds and membranes, then sit them cut-side up in a baking dish.
2. Finely chop the onion and crush the garlic. Heat the olive oil in a frying pan over medium heat, then cook the onion with a pinch of the salt for 6 to 8 minutes until soft and lightly golden; stir in the garlic for 1 minute.
3. Stir in the cumin and cinnamon for 30 seconds until fragrant. Add the rice, canned tomatoes, water, remaining salt and the black pepper, then bring to a gentle simmer.
4. Cover and simmer on low for 10 minutes, stirring once or twice, until the rice is nearly tender and the mixture is thick. Drain and rinse the chickpeas, then fold them through and cook for 2 minutes to warm through.
5. Spoon the rice and chickpea filling into the pepper halves, pressing it in gently. Pour a splash of water into the base of the dish to help steam the peppers, then bake for 25 to 30 minutes until the peppers are tender and the tops are lightly browned.
6. Finely chop the parsley and zest then juice the lemon. Stir most of the lemon juice and a little zest into the filling, then serve warm with Greek yogurt, the parsley, and extra lemon to taste.

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