I first learnt to make these peppers when Mr K and I were honeymoon-ing on the island of Zakynthos. Traditionally, the peppers are only stuffed with feta and shallow fried. I like to spice my peppers up with a touch of garlic and dill. You could add any herb of your persuasion. Rigani also works nicely. I also find that baking the peppers, makes them a little lighter than the shallow frying method. The peppers are lovely served with a rustic loaf of bread, a few olives and a glass (or two) of light red wine as a light spring. They also make a great accompaniment to grilled meats.