Preheat the oven at 220 C / 420 F. Line a baking pan with parchment paper.

Make a slit on the peppers, brush their skin with a little olive oil and bake them for 5 minutes, just until they get a little soft.

Remove the peppers from the oven and let them cool for about 10 minutes. They will be soft and it will be easy to discard the seeds. Use a dessert spoon and remove the seeds inside.

Now prepare the filling. Combine 3 tablespoons olive oil, crumbled feta cheese, Greek yogurt, chopped fresh dill and grated garlic. We don't add any salt as the cheese is already salty. Taste it yourself and add a little salt if needed.

Stuff each slightly roasted pepper with the feta and yogurt mixture. Bake them for another 10 minutes.

Meanwhile, make the dressing by whisking olive oil, garlic and lemon juice.

Remove the baked stuffed peppers from the oven and pour the dressing over them before serving. Garnish with extra fresh dill. 

Serve warm or at room temperature.