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Slice 1 cm off the top of each pepper. Scoop out the seeds with a teaspoon or a butter knife. Stuff each pepper with feta – crumbling and stuffing it in as you go – use a butter knife to wiggle the cheese to the bottom of the pepper. Press the stem ends back onto the stuffed peppers – use toothpicks to keep them closed, if needed.
Thinly slice the cucumber. Halve or slice the tomatoes. Finely chop the dill, fronds and stalks. Mix the tomatoes, cucumber and dill with a pinch of salt and pepper. Arrange on a platter or individual plates. Drizzle 1 tbsp olive oil over.
Set a large frying pan over high heat. Add the stuffed peppers to the hot pan. Griddle them (no oil needed) till charred on each side. Set them on top of your salad. Add a finishing drizzle of oil if you like and serve.