Requirements:
1. (https://clockcrew.net/talk/proxy.php?request=http%3A%2F%2Ftbn0.google.com%2Fimages%3Fq%3Dtbn%3Ao4jESKrTLzjjKM%3Ahttp%3A%2F%2Fkeukenhelden.nl%2Fmmbase%2Fimages%2F11461%2FIMG_0727s.JPG&hash=d34ab91267f1a880a3b3dba0d07303974584ba31) These are called punt paprikas in dutch. They're sweeter as regular peppers, longer and hardly have seeds.
2. Cream cheese, preferrably a sour-ish one with garlic, like boursin or paturain.
3. Some regular cheese.
Slice the peppers in their length and remove any seeds that are in there. Fill them to the brink with cream cheese, grate the cheese and put a rich cover of that on top.
Preparation is easy. If you're going to put them in the oven just put them on a plate and leave them on a low temperature until the cheese starts getting a brown crust. Since everything you've used can be eaten raw it's really just important that they're hot.
If you're making them on the barbeque, put them on top of some aluminum foil you don't get cheese in your barbeque.
Really nice as a side dish for practically anything, and if you're making burritos they're also great filling sliced up really fine.
If you're a fan of hot food, put some jalapeños on top of them before baking, otherwise some tabasco when they're done.
ENJOY