Capsicums with chickpeas and tzatziki

Prepare and bake just before serving. Tzatziki can also be used as a dip.

Ingredients

1	onion, diced
1	green capsicum, diced
1 Tbsp	olive oil
2	tomatoes, diced
Salt and pepper	to taste
Diced fresh chilli	to taste
1 tsp	fresh thyme leaves
1 cup	cooked chickpeas
1 cup	cooked long-grain rice
1 cup	grated tasty cheddar cheese
4	medium red capsicums
Spray olive oil	for greasing

Tzatziki

1 cup	grated cucumber
3/4 cup	Greek-style yoghurt
1 Tbsp	olive oil
1 Tbsp	lemon juice
1 Tbsp	chopped mint
1 clove	garlic, crushed

Directions

1. Preheat the oven to 200°C.
2. Sauté the onion and green capsicum in the oil, until softened. Add the tomatoes and cook for 2 minutes. Season with the chilli, salt, pepper and thyme. Add the chickpeas, rice and cheese and mix well.
3. Halve the red capsicums and remove the seeds. Spray with oil. Microwave for 2 minutes then cool. Fill with the chick pea mixture and place in a heat-proof pan.
4. Combine the ingredients for the tzatziki. Spoon over the filling and spray with oil. Bake for 15-20 minutes until hot and starting to brown.