Crumble the feta cheese and mix it with 5.5 oz (150 g) of grated cheese, the eggs and spices to taste. If the stuffing is too runny, add flour to thicken it, so it does not leak out of the peppers later.
Fill the peeled peppers, roll them in the crumbs and arrange them in a buttered pan. Spread sliced garlic on top, put a slice of mozzarella on each pepper and spray a trickle of olive oil on top. Put the dish to bake in a very hot oven for about 15 minutes.
Remove, sprinkle with plenty of grated cheese and return to the oven to work up to a nice tan.