Step 1 Preheat oven to 180°C. Line a large baking tray with baking paper. Scoop out tomato flesh, juice and seeds (reserving 1/2 cup juice), leaving a 1cm border. Place tomatoes cut side down on paper towels for 5 minutes to drain. Using a teaspoon, scoop the flesh out of each zucchini half, leaving a 1cm border. Discard flesh.
Step 2 In a large bowl, combine rice, brown lentils, green onions, currants, feta, mint, parsley, cinnamon and reserved tomato juice.
Step 3 Place tomatoes, zucchini and capsicums cut side up on baking tray. Fill each one with the rice mixture and spray lightly with oil. Roast for 25–30 minutes, or until vegetables are tender (but still hold their shape). Serve immediately, with rocket.