Prepare the grill for direct and indirect heat and preheat to medium-high.

Heat a cast iron skillet over the direct heat. Remove the chorizo from the casings and add to the skillet. Cook, stirring and breaking up the sausage, until it is cooked through and brown. Remove the chorizo from the skillet and drain on paper towels.

Combine the cooked chorizo with the cream cheese, Monterey Jack, and green onions in a mixing bowl and mix well.

Cut the peppers in half, scrape out the seeds and veins, and stuff with the chorizo/cheese mixture, packing the peppers well.

Clean the grill grates and brush with oil. Place the peppers over indirect heat, close the lid, and cook for 8 minutes or until the peppers start to soften. Move the peppers over to the direct heat for 1-2 minutes. Serve hot.