Place a medium size pot of water on the stovetop and bring to a boil.
Add some salt and when the water returns to a boil, add the peppers and simmer for 5-6 minutes then remove with a slotted spoon and run under cold water until just cooled. The peppers are now soft and pliable and easy to fill.
Remove the stems from your tomatoes and cut in half then gently squeeze out the seeds and discard.
Cut strips of tomato from each of the halves and set aside.
Slice feta into sticks about 1/2” in thickness.
Pat the peppers dry and slice open the tops of your peppers (lengthwise) and carefully remove seeds.
Insert enough Feta cheese into the opening of each pepper to line the entire length of the pepper.
Then slide strips of tomato along the Feta and trying to enclose the filling as much as possible.
Place the peppers in a baking dish. Drizzle with olive oil and sprinkle with salt and dried oregano.
Cover with foil and place in pre-heated oven for 20 minutes.