Preheat your oven to 475°F (250°C).

Rinse and dry the peppers, slice off the tops, and remove the seeds.

In a mixing bowl, combine feta cheese, Greek yogurt, mozzarella, scallions, olives, black pepper, and herbs. Mix well.

Stuff each pepper with the filling, arranging them in a baking tray drizzled with olive oil and sprinkled with salt.

Roast the peppers for about 25 minutes or until tender and slightly charred.

Blend marinara sauce with roasted red peppers until smooth, heat in a saucepan.

Serve by pouring sauce onto a platter, placing roasted peppers on top, drizzling with balsamic vinegar, and garnish with parsley.