Step 1Preheat oven to 180°C. Line a large baking tray with baking paper.
Step 2Cook rice in a large saucepan of boiling water following packet instructions. Drain well.
Step 3Meanwhile, halve capsicums lengthways and remove seeds. Set aside. Cut the top from each tomato. Reserve the tops. Remove flesh from tomatoes, leaving a 1cm-thick border around edges. Reserve flesh. Place tomatoes, cut-side down, on a plate lined with paper towel. Strain reserved flesh, discard juice. Roughly chop flesh.
Step 4Combine cooked rice, kidney beans, feta, dill, parsley, lemon zest, almonds and ½ cup reserved tomato flesh. Mix well.
Step 5Spoon rice mixture evenly into capsicums and tomatoes. Place capsicums on prepared tray. Bake for 15 minutes. Add the tomatoes to tray and bake for a further 10–15 minutes, or until vegies are tender but hold their shape. Serve with salad leaves.