Cook kasha as per instruction. Once ready, season using harissa, salt and pepper.
Cut the peppers in half, get rid on the seeds, and place in a baking tray.
Stuff the peppers with kasha and add water to the tray (1cm deep) so the peppers stay fresh while cooking. Cover with grated cheese.
Cook for 25mn at 200°C.
Sprinkle with smoked paprika and serve immediately, adding peperoncini if you’re not scared 🙂