Roast the peppers, peel them and remove their seeds. Put them in a colander to drain from the water. Cut each red pepper in 2 and open it up like a sheet. Chop the green peppers finely.
Mix the feta cheese, eggs, dill and crushed garlic. Arrange some of the red peppers at the bottom of a terrine container. Put them across from one another so that they cover the walls as well. Put half of the feta cheese mixture on top.
Put on a layer of the chopped green peppers and pour on the rest of the mixture. Use the peppers on the sides of the walls to cover the dish. If you have any red peppers left over, arrange them on top.
Bake in a preheated 356°F (180 °C) oven for about 90 min. If necessary, cover the terrine with foil but leave the sides open. After it's cooked and fully cooled, invert it.
The ingredients listed are for 2 terrines! If you'd like one smaller one, decrease the amount of ingredients you use.