Cut the peppers into quarters and remove all the seeds.
Place peppers in basket and rotate for 20 minutes or until nicely browned.
Remove peppers and place in a paper bag for 10 minutes to steam.
Peel off skins.
Place peeled peppers, green onion and lemon juice in the food processor; puree.
Add the cream cheese to mix in.
Transfer to a bowl, cover and refrigerate for at least one hour and up to 2 days.