Rinse the peppers, lay them on a cutting board and slice down the length of them, making sure not to cut all the way through. Carefully remove the seeds.
Now we will prepare the stuffing: lightly whisk the eggs in a bowl.
Put the milk in a saucepan and warm up slightly. Add the eggs, stir and when the mixture begins to rise, add the semolina and keep stirring until thickened and bubbly.
Remove the saucepan from the heat, add the feta, pepper to taste and stir to combine.
Stuff the peppers with the feta/semolina mixture.
Baked at 350 degrees F for 25 minutes
Serve the stuffed peppers, garnished with mint leaves.