Cut the peppers in half and remove core and seeds.
Chop the courgettes and fennel, dice the red onion, cut the kernels off the cob and mix them all together.
Divide and spoon into the red peppers. Put the red peppers on to a large sheet of tinfoil and wrap well, leaving no gaps for steam to escape. Put on the barbecue, cook for 15 minutes, then move to a cooler part, such as the side, and cook for another 15 minutes.
Slice the halloumi into 4 and barbecue on each side until golden.
Remove and carefully unwrap the peppers from the hot foil (steam will rise out) and then serve topped with the halloumi.