I have filled them with a drained cottage mixed with a little mayo to make them hang together....seasoned with finely chopped green onions a bit of garlic powder, and a "seasoning blend"...Lowreys, Tony Couchere's....whatever..
don't pack the cheese mix into the peppers too much ahead of time or they will get watery from the salt in the cheese.
Linda C

Today I saw Giada make a stuffing for small whole peppers (I know not quite the same as yours) with sauteed onions, ricotta, parmesan, pancetta, some peas and maybe that was it! I don't exactly remember but sure you could google it up. Looked delicious to me.

Here is a recipe I received over the holidays. It is T&T from a friend and very good.
Murphy

Sausage Stuffed Jalapeno Poppers

INGREDIENTS (Nutrition)
� 1 pound ground pork sausage (1/2 reg � sweet Italian)
� 1 (8 ounce) package cream cheese, softened
� 1 cup shredded Parmesan cheese
� 1 pound large fresh jalapeno peppers, halved lengthwise and seeded
� 1 (8 ounce) bottle Ranch dressing (optional)

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
3. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

I bet the filling from this recipe would work. These are always a big hit when I make them...

Stuffed Pepperoncini

6 slices bacon, cut into small pieces
1/3 cup minced shallots
1 red bell pepper, minced
1 (8 ounce) package cream cheese, softened
1 tbsp. milk
32 oz. pepperoncini

Directions:

1. In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.

2. In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.

3. In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.

4. Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

touyur:

Here is a recipe for a Pepper dish I made up a while back.
I used a very large Green Bell Pepper, cut in half.
*****************************************************

Lou's Open Face Stuffed Pepper Prelibato ( Pepper Exquisite )

Use your favorite stuffing.
I used stuffing with par cooked Sausage.
You can also use seafood. Use your wildest imagination.
Maybe you better not ?????
Lay the two halves of Pepper on an oiled baking tin or
whatever you prefer.
Lay Provolone Cheese on the pepper and Pile on the Stuffing.
Lay more Provolone on top of the stuffing.
Put sliced Tomatoes on that and sprinkle with
Garlic Powder, Onion Powder,Black Pepper and
a little of Old Bay Seasoning (optional)
Finale : Lay some Bacon strips across the top.
Roast in a 350 Degree Oven for about 15 minutes or
until the peppers are as tender as you like them.
ENJOY !!!

Stuffing
1 Celery stalk, (10in. Piece ) and � of a Med. l onion (chopped small) and
Cooked in Micro Wave until tender (about 2 � min.)

In a large Bowl mix:

1 1/2 cups of small bread cubes
1cup of Italian Bread crumbs

1 tablesp. Parsley Flakes
2 tablesp. Of Parmesan or Romano grated cheese
1 teasp. Of Onion Powder
1/2 teasp. Of Garlic Powder
1/2 teaspoon of Old Bay Seasoning
Salt to taste ( 1/2 teaspoon to start )

1 piece of Italian Sausage 10 in. long, skinned and
cut into small pieces. Sautee till medium rare.
Add the cooked Onion and Celery.
Put 1 egg into a cup of chicken stock (or Chicken Soup Base )
beat well and mix this into the other ingredients. Add a little water,
if the mixture is too dry.
Phila. Cream Cheese, may also be added.
LOU

Shaunalyn - your recipe looks very interesting!

Teresa

Lou, I like your step-by-step photos. More of us should be doing that.

twoyur, have a look at the video linked below. It may be the filling you are seeking.

Jim

Here is a link that might be useful: Hummus With Sun-Dried Tomatoes

somehow I thought the OP was looking for a cold appetizer....and I assumed made with raw peppers? Was I wrong?

Lindac

No you were not wrong but the others are ways I had not thought about either

Thank you all

Time to discuss with other person making appetizers if we want to stick with cold or maybe go with a hot one

Again Thank you all for you time and recipes