Bake the sweet potatoes at 400 degrees F for about 1 hour, or until tender.
While the potatoes bake, combine the onions, and water in a medium saucepan. Cover, and simmer until the onions soften, about 5 minutes.
Add the garlic, ginger, cumin, chile, and bell peppers, cover, and simmer until the peppers are tender, about 5 minutes. Remove from the heat. Cut the Neufchatel into small pieces and stir it into the hot vegetable mixture to melt.
When the sweet potatoes are baked, cut them in half lengthwise. Hold each potato half with a heavy towel or mitt in one hand and scoop out the central part of the flesh with a spoon. Leave about a 1/4-inch shell so that the potatoes maintain their shape.
Mix the potato flesh with the vegetable-cheese mixture. Add the lemon juice, peas, and salt and pepper. Lower the oven temperature to 350 degrees F.
Stuff the potato shells with the filling. Place them in a lightly oiled baking dish. Cover and bake for 15 to 20 minutes until thoroughly hot.