Instructions: In a large skillet over medium-high heat, heat oil. Add onions and carrot; cook and stir until onion is tender, about 5 minutes. Stir in mushrooms, kasha, salt and black pepper. Cook and stir until mushrooms are tender and kasha is lightly browned, about 5 minutes. Stir in 1 1/2 cups water and the dill; cover and simmer until water is absorbed, about 10 minutes. Stir in half of the feta.

Spoon kasha mixture into each pepper half, dividing evenly. Sprinkle with remaining feta.

To microwave: Arrange peppers in a single layer in a microwaveable dish (if peppers do not fit in dish, prepare recipe in 2 batches.) Add 1/2 cup water to the dish. Cover loosely with plastic wrap or wax paper; microwave on high until peppers are tender, about 10 minutes. Let stand 3 minutes.

To bake: Preheat oven to 350 degrees. Arrange stuffed peppers in a single layer in an ovenproof casserole. Add 3/4 cup water to the dish. Cover tightly with foil. Bake until peppers are tender, about 30 minutes.

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