Some years back we had enjoyed a dinner, made by one of my sister in-laws, of large shell pasta stuffed with ricotta cheese. It was a very enjoyable experience that I have recreated when ever I can get a hold of the large pasta shells. I felt that the same filling would work well with the sweet pointed pepper, as the flavours would compliment each other and they did. Just to make it into a meal we ate it with some pasta with sun dried tomatoes & basil pesto, for a very heavy filling meal. Although it could have also been served with some salad for a lighter option. Unlike the other recipe of pointed peppers, this is a more Italian style as opposed to Mediterranean.