Baked capsicums stuffed with burghul and feta recipe

Ingredients

• 4 large yellow capsicums
• 2 clove garlic, thinly sliced
• extra virgin olive oil, for drizzling
• 1 cup burghul
• 1 cup boiling water
• 100 gram creamy feta
• 1/2 teaspoon salt
• 4 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 12 kalamata olives, drained, pitted and chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup mint, chopped