Adapted from Chef Jose Andres
Step 1: Whisk shallots, scallion, 4 tablespoons olive oil and vinegar in a bowl. Season with salt and pepper.
Step 2: Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them.
Step 3: Heat a large frying pan over medium heat; add 2 tablespoons of oilve oil. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter.
Step 4: Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.