Pointed peppers are sweeter and have a thinner skin than the normal bell peppers.They seem to digest easier, even eaten raw.
I have approximately 750 grams of different colored pointed peppers. Cut them in halves and remove the seeds. Wash and drain. Spread in a large oiled oven dish. Bake for 20 minutes in the oven at 200°.
For the filling, chop and fry 2 leftover carrots, 1 red onion, the stems of a bunch of parsley, 4 garlic cloves and 1 chili in 2 table spoons of olive oil. Add 1 table spoon of cumin seeds, 2 bay leaves, 100 grams of dried lentils and 120 grams of barley ( orzo). Stir. Once glazy, add 2 cups of vegetable stock ( made from powder). Stir. Allow to simmer ( cover the pan) for 15-20 minutes intil lentils and barley are al dente. Add stock if needed. Taste, add pepper and salt. Add a tablespoon of chopped green olives and 12 chopped plums. Grate 1 package of halloumi (220 grams). Mix 3/4 with the filling.
Fill the peppers.
Finish with the grated halloumi. Bake for 20-30 minutes in the oven at 180°. Finish with chopped fresh parsley.