Preheat your oven to 190°C (375°F). Cut the tops off the bell peppers and remove the seeds and membranes. Place peppers upright in a baking dish.

If using whole cauliflower, cut into florets and pulse in a food processor until it resembles rice grains.

Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add the spring onions and garlic, sautéing for 2 minutes until fragrant.

Add the cauliflower rice and courgette to the pan. Cook for 5-6 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

Remove from heat and transfer to a large bowl. Add the cherry tomatoes, lemon juice, lemon zest, and dried oregano. Season with salt and pepper.

In a small bowl, mix the crumbled feta with the fresh dill, mint, and parsley. Gently fold three-quarters of the herbed feta into the cauliflower mixture.

Divide the filling evenly among the four peppers, pressing down gently to pack. Top each pepper with the remaining herbed feta.

Pour the vegetable stock into the bottom of the baking dish. Drizzle the remaining olive oil over the stuffed peppers.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are lightly golden.

Let the stuffed peppers rest for 5 minutes before serving. Garnish with extra fresh herbs if desired.