Cut a thin slice from the steam end of 4 of the pepper. Remove the seeds and cores, wash and dry. Save the tops.
Finely chop 1 red and 1 green bell peper. Combine it with the meat in a mixing bowl. Add the green onions and garlic.
In a large pan, heat up the butter with the oil and stir fry the meat mixture until browned all sides.
Stir in the soft cream cheese and blend with a wooden spoon.
Stir in the egg and cream, then the grated cheese. Season with cumin, salt and pepper.
Stir in the breadcrumbs and mix well.
Place the pepper shells in a baking dish. Spoon the filling into the peppers. Place the tops to the peppers.
Pour a little water around the peppers.
Bake on a previously pre-heated oven at 180°C for 25 minutes or until stuffing is firm and a little brown on top.