Cut your peppers in half and remove the seeds and pith from each half. Pop into a roasting tray and season with salt, pepper and olive oil.
Place into an oven preheated to 180°C for 20 minutes.
Meanwhile, add 2 tbsp oil to a frying pan and add your onions and mushrooms. Fry over a medium-high heat until nicely translucent. Add garlic and fry until fragrant. Add the beef and brown off. Add worcestershire sauce, soy and beef stock. Cover and simmer slowly for 30 minutes.
Spoon this mixture into the peppers.
Heat the cream until steaming then pour over the cheese, to which you've added a tsp salt. Whisk until smooth, pour over the peppers.
Grill for 5 minutes until blistered and delicious.