Slice the tops of the sweet peppers off at the stalk-end and remove the seeds and membranes.
Heat 2 tbsp of oil and fry the onion and garlic for approximately 5 minutes. Add the spring onion and allow everything to fry for the last 2 minutes.
Then add the rice, tomatoes and bay leaf, stir everything thoroughly and add approximately 3½ decilitres of boiling water. Allow the rice to boil for approximately 15 minutes until cooked. Take the pan off the fire and remove the bay leaf.
Stir the almonds, marjoram, thyme, parsley and feta through the rice mixture and season with salt and pepper.
Carefully spoon the stuffing into the peppers. Reposition the tops of the peppers. Line the oven dish with nonstick baking paper and place the peppers in the dish one next to the other. Add a little water and a dash of olive oil to the dish, cover the peppers with aluminium foil and bake them in the centre of a preheated oven set at 200ºC for approximately 25 minutes.
Remove the foil and bake the stuffed sweet peppers for another 10-20 minutes until they are soft.
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