1. For the marinade add lime juice into a mixing bowl with the oil, sugar, soy, black pepper, paprika, cumin, oregano, garlic & ginger puree. Mix together well.
2. For the mushroom & spinach filling, peel, halve & finely dice onions. Halve, de-seed & slice chillies. Dice mushrooms, roughly chop spinach leaves & Crumble feta. Heat the remaining oil in a pan & on a high heat sauté the mushrooms for 4-5 minutes until golden brown. Add marinade, onions & chillies and cook out for a further 4-5 minutes. Stir in spinach & remove from the heat. Allow mix to cool.
3. For the peppers: Carefully cut peppers into equal halves lengthways. Remove the seeds & membrane from the pepper. Place on an oven tray & roast at 180c for 5 minutes. Remove from the oven & allow to cool. Once at room temperature fill the pepper halves with the mushroom & spinach mix. Top with crumbled feta cheese. Place peppers back into the oven for 6-8 minutes.
4. Garnish the pepper with sliced spring onions & chopped coriander.