Begin by pre-heating your oven to 180 degrees Celsius. Continue by removing the top of the pepper, then slicing down the sides and de-seeding before washing and then cutting into small strips before then cutting into small cubes. Heat one dessert spoon olive oil on a medium heat then add the peppers and stir fry for 5 minutes. Add the chopped tomatoes, fenugreek and oregano and cook stirring occasionally for 15 minutes. Place in an oven proof dish then add the shrimps, chilli, salt and pepper then the chopped parsley, stir and top with chopped Feta. Bake in the oven for 30 minutes and serve with chunks of gluten-free bread.