Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
Prepare peppers: Top the peppers and remove the seeds. Cut the peppers from top to bottom only on one side.
Filling: Crush the feta with a fork, add the cream cheese and enough milk to form a creamy paste. Add 2 tablespoons of the olive oil, grated garlic, chopped herbs and salt and pepper to taste.
Fill the peppers with the paste and place them in a lightly oiled casserole dish.
Prepare tomatoes: Remove the core of the tomatoes and score them lightly crosswise on the opposite side. Place them between the peppers and sprinkle them lightly with salt.
Bake: Pour the remaining tablespoon olive oil over the vegetables and bake for about 40 minutes.
Notes
Sweet pointed peppers like cubanelle, Italian frying peppers, banana peppers, roasting pimientos.