For pointed peppers with cheese filling preheat oven to 180 degrees convection.
Cut lids off peppers and remove seeds. Mix feta cheese, crème fraîche, garlic and various herbs. Season with salt and pepper.
Fill mixture into peppers, place on a baking sheet lined with baking paper, drizzle with oil and cook in oven for about 15 minutes.
Slightly shred arugula, cut tomatoes in half. Pour over a dressing of linseed oil, apple cider vinegar with blossom honey, salt and a little sugar.
Arrange pointed peppers with cheese filling on the salad and serve.
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