Preheat broiler or barbeque grill to high heat. With a small sharp knife, cut a couple of slits in the top of each bell pepper.
Place the peppers on the rack 6” from the broiler heat source or on the grill rack. Cook for 2 to 5 minutes, or until the skin is charred black. Rotate the peppers so that another side faces the heat. Continue cooking until all sides are charred.
Transfer the peppers to a brown paper bag. Close the bag tightly. Let stand for about 15 minutes, or until the peppers are at a cool enough temperature to handle.
One at a time, with hands, peel the charred skin from the peppers, removing the stem and seeds as well.
Transfer the roasted peppers to a bowl of a food processor fitted with a chopping blade. Process for a few seconds, or until the peppers are roughly chopped. Spoon the peppers into a fine strainer or sieve. Stir to allow excess liquid to drain off.
Meanwhile, add the green onions, cilantro, and garlic to the food processor. Process for about 60 seconds, or until finely chopped. Add the cream cheese, again processing for 60 seconds, or until well mixed.
Transfer the mixture to a medium bowl. Stir in the bell peppers, tomatoes, and cumin. Mix well. Season with hot pepper sauce, salt, and pepper, to taste. Refrigerate for at least three hours or up to 2 days, for the flavors to blend.