Preheat the oven to 400°F.
Scoop the insides of the tomatoes out leaving the tomatoes whole.
Place the breadcrumbs, herbs, garlic, cheese and salt and freshly ground black pepper into a bowl and mix together. Stuff the tomatoes with the breadcrumb mixture.
Place the tomatoes on a baking sheet and cook in the oven for six minutes.
Heat a frying pan over a high heat. Rub the pepper with a little of the olive oil and fry whole in a frying pan until charred all sides.
Place the pepper into a bowl, cover with plasic wrap and leave for 2-3 minutes.
Remove the plastic wrap, peel the pepper, discarding the charred skin, and slice into strips.
Place the pepper strips, arugula, olive oil and lemon juice into a bowl and mix together.
To serve, place the arugula and pepper salad onto a serving plate and place the roasted tomatoes on top.