Preheat your oven to 375°F (190°C). Slice the tops off the peppers and remove the seeds and membranes, creating a hollow cavity in each.
Cook the rice in boiling water until just tender, about 10 minutes, then drain and set aside to cool slightly.
In a mixing bowl, combine the cooked rice, chopped tomatoes, minced garlic, crumbled feta, dried oregano, and a drizzle of olive oil. Season with salt and pepper to taste, then stir until everything is well mixed.
Stuff each hollowed pepper generously with the rice filling, pressing down slightly to compact the mixture inside.
Arrange the stuffed peppers upright in a baking dish, then drizzle a little olive oil over the tops for a golden finish and added flavor.
Bake uncovered in the preheated oven for about 40 minutes, until the peppers are soft, blistered, and slightly caramelized at the edges.
Remove from the oven and let sit for a few minutes. Garnish with extra herbs or a drizzle of olive oil if desired.
Serve the stuffed peppers warm, enjoying their tender flesh and flavorful filling, perfect as a complete meal.
