Core and seed the peppers. Cut each into six wedges and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal and set aside to marinate at least 20 minutes.
Preheat an outdoor barbecue for medium heat and lightly oil the cooking grate. Stir the goat cheese and lemon pepper seasoning together in a small bowl; set aside.
Cook the peppers, skin-side-up on the preheated barbecue until lightly charred, about 3 minutes. Flip the peppers over and carefully spoon the cheese onto each pepper. Close the lid of the barbecue and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes.
I did this at home in the grill (in the middle of winter!). I used up some old feta and didn't bother with the marinating. My hubby loved it!
Great with a bit of Spanish toast (rub garlic and half a tomato on a hot piece of toast) and salad. - 31 Dec 2011