Turn the oven on at 200°C, air circulation and rack set at the middle
Cut the bell peppers in half, from top to bottom through their stem and remove their seeds and ribs but without removing their stems.
Take an oven proof dish or a casserole with a lid and place in it the halved peppers, skin side down. Take half of the oil, mix it with the garlic and brush it over the bell peppers. Season with half the salt and pepper, cover with a lid or with silver foil and place in the pre-heated oven cooking for 30’ for the bell peppers to soften.
In the meantime, grate the halloumi and place in a bowl along with the tomatoes, scallions, mint and coriander along with the capers, the toasted chili flakes sauce, the pine nuts and the raisins, the remaining oil and the remaining salt and pepper. Mix well, add the cooked bulgur and mix again.
Remove the bell peppers from the oven and gather their juices. Add those juices to the above filling and mix. Fill the bell peppers with the halloumi mixture and cook for 30-35’ at 190°C uncovered and until the bell peppers and the stuffing are nicely charred and golden brown.
Remove from the oven and allow to cool a bit and for the flavours to come together, for about 15’. Serve with yoghurt and a crispy green salad. Whatever is left, if any, refrigerate for the next few days.