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1
Simmer the peppers.
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2
Combine the water, sugar, vinegar, sliced onion, sliced garlic, salt, bay leaf and thyme in a large saucepan and bring to a simmer.
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3
Add the peppers, turn the heat to medium and boil gently for 15 minutes, checking and spooning liquid over the peppers from time to time if they are not submerged.
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4
Remove from the heat, allow to cool, cover and refrigerate until cold.
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5
Heat the olive oil over medium heat in a large skillet and add the fennel and a pinch of salt.
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6
Cook, stirring often, until the fennel is tender and fragrant, about 5 minutes.
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7
Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until fragrant, then stir in the rice or bulgur and mix together.
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8
Season to taste with salt and pepper and remove from the heat.
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9
Stir in the herbs.
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10
Set a strainer over a bowl and drain the peppers.
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11
Blot them dry with paper towels and arrange on a platter or on plates if serving cold.
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12
Arrange in a lightly oiled baking dish if serving hot, and preheat the oven to 350 degrees.
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13
Fill with the rice mixture and spoon 2 teaspoons of the marinade over the filling of each serving.
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14
Sprinkle on the feta.
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15
Serve or chill if serving cold.
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16
If serving warm place in the oven for 15 minutes, until the cheese softens.
