25min · 24 servings 12 Mini peppers cut in half and seeds removed 1 bag spinach roughly chopped 1 Cup Feta crumbled 2 tbsp Parmesan cheese finely grated 1 small onion 1 Spring onion fresh parsley (small bunch) finely chopped 2 cloves garlic crushed 1 Tablespoon olive oil 1 Egg Pepper to season