Start this recipe by cutting the bell peppers in half and remove any seeds. Place onto a baking tray, season with salt and pepper and drizzle lightly with oil. Roast in the oven at 200`c for 20 minutes or until cooked through. Meanwhile, prepare the filling by frying together the red onion and garlic in 1 tbsp olive oil for 4 minutes. Next, add in the paprika and harissa and cook for 1 minute before adding in the tomato polpa, chickpeas and 200ml water. Give it a good mix, put on a lid and cook together for approximately 12 minutes. When ready, stir in the chopped mint and use to stuff the roasted pepper halves. Sprinkle with crumbled Greek cheese, pomegranate kernels and extra mint leaves and serve with a side salad.