These are very versatile - they can be a side dish, a main course for vegetarians or a snack food for parties. However many you make, you’ll somehow always wish you’d made a few more…
3 Bell peppers - mixed colours is nice.
200g Philadelphia style cream cheese or mascarpone
50g cheddar
2 - 3 medium scallions or 1/4 medium red onion.
chopped pickled jalapeños (optional)
Slice the peppers into thirds or quarters, following wherever possible the natural creases in the peppers. Roast or grill them on a medium heat for about 15 minutes to soften them. I like to use a halogen grill for this but the oven will work fine. You want them soft but not quite cooked.
Mix the cheese and onion mixture together (with the jalapeños if using) and spoon into the pepper segments.
In our house, I’m the only chilli freak, so we colour code the ones with jalapeños in them by putting them all in the same colour of pepper. 
Bake in the oven or under a grill until the cheese mixture has browned and they look cooked. About 15 - 20 minutes usually.