Step 1

Preheat oven to 200°C. Cut capsicums in half lengthways. Scoop out the seeds and membranes. Place capsicum, cut-side up, in a roasting pan. Roast in preheated oven for 15 minutes. Remove from oven.

Step 2

Meanwhile, heat a medium saucepan over medium heat. Add pine nuts and cook, stirring, for 2 minutes. Set aside. Melt butter in same pan over medium-high heat until foaming. Add onion and garlic and cook, stirring, for 3 minutes or until soft. Add coriander, cumin and turmeric. Cook, stirring, for 30 seconds.

Step 3

Add the rice and stir to coat in spice mixture. Stir in the stock and bring to the boil. Reduce heat to medium-low and cook, covered, for 15 minutes or until rice is tender and stock is absorbed. Remove from heat. Set aside, covered, for 5 minutes to steam. Stir with a fork to separate the grains. Add parsley and pine nuts, and season with salt and pepper.

Step 4

Spoon the rice mixture evenly among capsicum halves. Cook in oven for a further 40 minutes or until capsicum is tender. Remove from oven.

Step 5

To make the mint yoghurt, combine yoghurt, mint and lemon juice in a small bowl. Taste and season with salt.

Step 6

Transfer stuffed capsicum to a platter. Top with mint yoghurt and sprinkle with mint leaves. Serve immediately.