Pre-heat oven to 375 degrees.
Slice top off of pepper and remove seeds. Trim what you cut off and chop into small chunks. Leave remaining pepper whole.
Mix remaining ingredients in bowl, including chopped leftover tops of peppers.
Stuff peppers to top.
Place in oven-safe pan; use tin foil to create a lift so peppers sit at an angle so cheese mixture stays inside when it melts.
Bake for 20-25 minutes.