Preheat oven to 200C.
Wash and pat dry your capsicum, cut around the stem and pull it out scooping out any membrane or seeds that may remain on the inside. Being careful to not break the capsicum apart.
Heat a saucepan on high heat and brown your lamb mince, pour out the excess fat and add in your onion, garlic and herbs/spices. Season and stir until onion is translucent.
Add in your chickpeas and cauliflower, add some broth/stock if the pan is too dry and cover with a lid cooking the mixture for 5 mins until the cauliflower has softened.
Turn of the heat. Pull out a baking dish, I have a lovely square ceramic tray which has a domed glass lid that fits 5-6 capsicum in it beautifully. If your tray doesn't have a lid you can always cover it with foil.
Bring your saucepan over and rest it on a chopping block near your baking tray. With a large spoon, begin to fill up your capsicums and arrange them on your baking tray. Cover and place it in the oven to bake for 45 mins.
Prepare your yoghurt dressing while the peppers are baking by simply combining all the ingredients in a small bowl and whisking to incorporate. It is not a thick sauce, it is meant to be drizzled over.
Once the peppers are finished cooking, serve them up alongside a garden salad and drizzle with lemon yoghurt dressing.