Chop the peppers coarsely and braise them separately (by color) until softened. Transfer each type of pepper to a separate bowl and salt them lightly.
Peel 1/2 the tomatoes and chop them finely. Grate the rest of them on top.
In the same oil from the peppers, braise the tomatoes on low heat until the water evaporates.
Next add the chopped parsley, salt to taste, pressed garlic and stir.
Transfer the tomatoes to a tray. Arrange the braised peppers onto the tomato sauce, while putting crumbled feta cheese between each type of pepper.
Sprinkle with fresh parsley!