In a saucepan brown the onion and mince, then add in the tomatoes, pre-cooked rice, pasatta, fresh herbs, olive oil, lemon juice, spices and salt & pepper. Simmer for 10 minutes.
Remove from heat and allow to cool.
Cut the tops off the capsicums, scrape out the seeds and membrane.
Place capsicums in the baking tray to fit snuggly together.
Fill the capsicums with the mixture and cover the capsicum tops.
Drizzle with olive oil and add ½ cup water to the baking tray and place in oven.
Bake for 30 minutes or until capsicums are tender.
Toss cucumber, tomato, red onion, parsley, and dressing, season with salt and pepper and serve with capsicum.