In medium sauté pan, heat olive oil over medium heat and sauté garlic and onions until translucent, about 5 to 6 minutes. Remove from heat and allow to cool to room temperature. Once cool, add Goat cheese, tomato, cilantro, parsley, hot sauce, salt and pepper. Stir to combine. Place in refrigerator.

Trim stem from red pepper and cut in half to form a top and bottom; remove seeds. Rub sides of pepper with olive oil and season with salt and pepper. Bake for 5 minutes, until softened. Cool upside down to drain juices, about 2 hours.

Preheat oven to 350°. Fill pepper with Goat cheese mixture and bake in shallow baking dish for an additional 15 minutes. Cut pepper into wedges and serve immediately.