Heat 3 tablespoons of olive oil in a frying pan and fry the onions until they are soft. Add the rice and stir until the rice grains are coated and glazed outside with oil. This should take about 3 minutes.
Add 2 cups of water, salt, pepper and sugar. Mix well and cook for 15 minutes until the rice has absorbed all the water but is still slightly undercooked.
Stir in pine nuts, currants, tomato, cinnamon, allspice, mint, dill, parsley, lemon juice and remaining olive oil.
Cut a circular opening into the top of the capsicums and set aside as a cover. Remove the seeds and the insides with a small spoon. Pour in the filling and replace the cover.
Place the capsicums side by side on a flat baking tray and pour in about 1cm of water. Bake in the preheated oven for about 45-55 minutes until the capsicums are soft.
Allow to cool and serve with a garlic yoghurt sauce.