Heat the oven to 190C/375F. Slice the tops off the peppers, scoop out seeds and membranes, and stand the peppers upright in a 33 x 23 cm / 9 x 13-inch baking dish.

Warm 2 tbsp olive oil in a 26 cm / 10-inch skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until soft and see-through.

Stir in the garlic and cook for 1 minute, until fragrant.

Add the rice and stir to coat every grain in oil, toasting for 2 minutes.

Pour in half the crushed tomatoes, the broth, salt, black pepper, oregano, and red pepper flakes if using. Bring to a simmer, cover, and cook for 10 minutes, until the rice is half-cooked and most of the liquid is absorbed.

Take the skillet off the heat and stir in the toasted pine nuts, parsley, dill, mint, and half the feta.

Spoon the rice mixture into the peppers, packing it gently and leaving a little room at the top for the rice to finish swelling as it bakes.

Mix the remaining crushed tomatoes with 1/4 cup / 60 ml water and pour it around the peppers in the dish. Cover tightly with foil.

Bake covered for 35 minutes, then remove the foil, scatter the remaining feta over the tops, and bake uncovered for 15 minutes more, until the peppers are tender when pierced with a knife and the tops are lightly golden.

Let the peppers rest for 5 minutes. Drizzle with the remaining 1 tbsp olive oil and a squeeze of lemon juice before serving.