1. Preheat the oven to 165C fan-forced (185C conventional).
2. Slice the tops off the tomatoes and reserve. Scoop out the seeds and pulp with a teaspoon and reserve. Season the inside of the tomatoes with salt. Stand for 15 minutes.
3. Cut out the capsicums'stems and cores,then remove the seeds and membrane with your fingers.
4. Heat a few tablespoons of oil in a medium saucepan over a medium heat. Add the onion and garlic and cook for 5 minutes until soft and fragrant. Add the tomato pulp and cook for about 3 minutes until softened. Add the oregano and cinnamon,season with salt and pepper,then stir in the rice to coat. Add 800ml of stock and bring to a simmer. Reduce the heat to low and cook for about 12 minutes until the rice is just under-cooked.
5. Tip the cooked rice into a bowl and cool for a few minutes,then stir through the halloumi,parmesan,pine nuts,dried mint and lemon juice.
6. While the stuffing is still warm,fill the capsicums using a teaspoon,then stand upright in a deep-sided roasting tray.
7. Discard any liquid from the tomato shells. Fill the tomatoes with the remaining stuffing and stand in the tray with the capsicums;you're after a snug fit.
8. Drizzle some oil over the top,then pour the extra stock into the dish. Cover with baking paper,then foil. Bake for 1 hour,then uncover and bake for 30 minutes uncovered.
9. Serve in the dish with a yoghurt or tahini sauce*.
*Tip: plain yoghurt with some tahini to taste,a slick of olive oil and salt and pepper makes for a quick tahini sauce. Alternatively,if you're short on time,you can easily buy a pre-made one.