Using small sharp knife, cut slit down one side of each pepper. Leave stem intact and remove seeds and veins. In bowl, mash goat cheese with Jarlsberg®, Parmesan, onion and hot sauce. Divide among peppers, stuffing each generously. Refrigerate. (Recipe can be made ahead to this point.) Arrange peppers in heavy aluminum foil packet. Grill 8 – 10 minutes until cheese begins to melt. Garnish with cilantro and, if desired, hot red peppers.