Cook the rice according to the instructions on the packet. Wash the pointed peppers and cut in half lengthways. Remove the cores and inner walls.
Dice the onions and fry them until translucent. Mix with crème fraîche, parmesan, rice and parsley, season with the spices and pour into the mixture in the pointed peppers (approx. 2 heaped tablespoons per pepper).
Drizzle a little olive oil and salt on a baking tin. Spread the cheddar and mozzarella on the pods and bake for 15 minutes.