In a saucepan with plenty of boiling salted water , add the peppers and leave them for 5 minutes until softened. Place the peppers on some paper towel to dry and then cut the upper part of the peppers, along with the stalks and seeds (you will need them later).
Prepare the stuffing. In a food processor, add 2 tbsp of olive oil, the garlic and the onion and blend. Add into a large bowl, along with the chopped parsley, the chopped tomato, the MEVGAL feta cheese and mix with the fork until the ingredients are combined.
Use a teaspoon to fill the peppers with the stuffing; spread them in a greased oven tray and use a cooking brush to coat them with olive oil. Place the stalks back on the peppers, so that the cheese won’t our out, when melted.
Bake in preheated oven at 170 degrees Celsius for ½ hour until the peppers are nicely colored and the cheese starts to melt.