Split peppers in half vertically and remove ribs and seeds.

Drizzle enough vegetable oil on the peppers to coat. Lay in a small casserole dish or small saute pan. Roast 15 minutes. Set aside.

In a mixing bowl, combine cream cheese, cheddar, dried spices, red onion, roasted garlic, salt, and pepper.

Stuff peppers with cheese mixture, and top with french fried onions.

Lay peppers in a small casserole dish or small saute pan. Bake at 350° for approximately 30 minutes or until cheese is bubbly.

Variations; Parsley, rosemary, thyme, oregano, marjoram, chervil, coriander, mint, Mexican oregano, sage, saffron, white rice, potatoes, quinoa, sweet potatoes, couscous, risotto, brown rice, wild rice, spanish rice, polenta, noodles, bulgur, broccoli, artichoke, avocado, poblano, ancho chile, chipotle, serrano peppers, jalapeños, corn, zucchini, yellow squash, scallions, chives, sofrito, shallots, habanero, bacon, celery, celery seed, capers, black beans, kidney beans, carrots, cauliflower,

Cont'd; tomato sauce, cream sauce, broccoli, broccoli rabe, chickpeas, chives, shredded coconut, fontina, goat cheese, parmesean, mozzarella, provolone, chili powder, crushed pepper flakes, corn, cumin, eggplant, fennel, harissa, leeks, lemon, lime, mushroom, paprika, applewood seasoning, yellow onion, yellow squash, zucchini, diced tomatoes, red wine, white wine, red wine vinegar, sherry, giardenera