Preheat the oven to 350F/180C. 

Brush peppers with 2 Tbsp olive oil and sprinkle with salt. Roast for 25 minutes. Turn every 8 minutes so they cook evenly. Then place the roasted peppers in a bowl and wrap tightly with cling film. Let sit for 10 minutes. Peel the roasted peppers and remove the seeds and pit and cut in half. Set aside.

Cook the wild rice following package instructions. Finely chop 2 cloves of garlic and 1 shallot and sauté with 2 Tbsp olive oil. Mix in wild rice and oregano and season with salt and pepper. Let the mix cool to room temp and then mix in half of the feta, reserve another half for sprinkling over the top. 

Blanch the spinach in boiling water for 30 seconds and transfer to an ice bath. Strain spinach and squeeze out excess moisture with your hands. Roughly chop spinach and add to rice mixture. Squeeze lemon juice into rice mixture. 

For Sambuca tomato sauce

Place two garlic cloves in a small saucepan, cover with the olive oil, and place over very low heat on the stove. Cook the garlic in the oil over very low heat, stirring carefully every few minutes, for 8 to 10 minutes (this will depend on your garlic clove size, adjust time as necessary), or until the garlic cloves are tender and nearly cooked through, yet still retain their shape and should not brown.

Cut out the stems off tomatoes and slice the bottom in the shape of an "x" for easy peeling. Blanch tomatoes in boiling water for 1 minute then transfer to an ice bath.  

Peel tomatoes and crush into the saucepan with the steeping garlic. Add Sambuca and heat to medium. Let simmer for 30 minutes. Season with salt and pepper. Blend Sauce in a blender until smooth.  

Put 2 Tbsp of rice stuffing in each pepper half and roll towards the bottom of the pepper.  Put 8 oz of tomato sauce in a casserole dish. Place peppers snugly on top of the sauce and bake in 350 F / 180 C oven for 15 minutes or until warm in the middle.  

Garnish with the rest of the crumbled feta and chopped fresh dill. Enjoy!