Cook the kritharaki al dente according to the instructions on the packet.
Preheat the oven to approx. 200 ° C.
In the meantime, wash the peppers, cut them open and hollow them out.
Chop the onion and garlic and fry in olive oil. Add the tomatoes and let reduce a little. Season with salt, pepper, paprika and herbs. Stir in the herbal cream cheese. Let simmer a little.
Cut the sheep`s cheese into small cubes and finely chop the parsley.
Mix the pasta with a little tomato sauce, sheep cheese and parsley and fill the peppers with it. Put in a baking dish and distribute the rest of the tomato sauce in the tin, add a little water if necessary.