Gently cut the pepper stem around and clean the pepper from seeds if there are any.
Place all the clean peppers in a small saucepan.
Cover the peppers with olive oil and grape seed oil or other cooking oil in a ratio of half to half.
Add all the spices, herbs, and reduced balsamic to the pot and mix gently.
Heat all the contents on the stove for about 5 minutes, or until you see gentle bubbles. Turn off the heat. Wait until cool completly at room temperature, and repeat this again.
Transfer all the contents to a jar with a lid and leave to cool in the refrigerator for two hours.
To fill the peppers, take a small teaspoon, and it is best wearing rubber gloves, to avoid getting your hands dirty.
Grab a pepper, drain well from the oil inside, fill generously with the vegan feta cheese using a spoon, and place back in the oil. Repeat for all the peppers.
Store in a tightly-closed container for up to 3 weeks with all the peppers covered in oil. Serve it as an appetizer, or addition to a salad, or toast. These pepper confit are especially suitable for brunch and with vegan cheese plate and wine :)