Trim the bottom of the peppers so they can stand on a flat surface. (Be careful not to cut through the flesh, but since we won’t be putting much liquid inside, don’t worry too much.) Trim off the top like a hat, then remove the seeds. Cut green cabbage, purple cabbage and carrots into thin strips. Cut pear into small cubes. Mix them all. Stir lemon juice and parsley into the above mixture, then fill each pepper with the mixture. Spread the remaining portion of the mixture around the plate, or use them in another dish. You can eat with any sauce you like, but I like to enjoy the original flavors of these vegetables.