Wash the peppers. Cut the tops off the peppers and set their ‘hats’ aside. Remove the seeds and discard them.
Crumble the feta cheese into a bowl. Add 2 tablespoons of olive oil and ½ teaspoon of oregano. Stir to loosely combine.
Stuff each pepper with the feta mixture. Place their ‘hats’ back on. Add the remaining 1 tablespoon olive oil to a frying pan and set over medium-high heat.
When the pan is hot, carefully place the peppers in and leave to char for a few minutes. Turn them over so both sides get some color. Try not to handle them too much to avoid squeezing out the filling.
Transfer to a serving dish. If their ‘hats’ fall off, simply put them back on. Drizzle with 1 tablespoon of good quality extra virgin olive oil. Garnish with fresh parsley (optional) and a sprinkle of oregano.