Step 1

Combine haloumi, rice, dill, parsley, onion, tomato paste, oil, mixed spice and garlic in a large bowl. Season with pepper.

Step 2

Slice tops off peppers and reserve. Using a teaspoon, scoop out seeds and discard. Fill peppers with rice mixture, leaving a 4cm gap at the top. Return tops to peppers. Place in a large, deep frying pan. Combine stock powder, vegetable juice and sugar in a large jug. Pour stock mixture over peppers. Place pan over medium-high heat. Cover. Bring to a simmer. Reduce heat to medium-low. Cook, covered, for 35 to 40 minutes or until rice and peppers are tender.

Step 3

Meanwhile, combine yoghurt, tahini, vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper.

Step 4

Sprinkle peppers with extra dill and parsley. Serve with tahini mixture and lemon wedges.