Steam peppers and remove skin. Line a baking sheet with foil and lay peppers on it. Broil for 5 minutes on each side until the skin is blackened. Tent some foil over the peppers for five minutes to steam them, and then remove the foil and remove the skin. Be careful to get as much as possible, and handle the peppers carefully—they’ll be hot! Don't discard the foil or the baking sheet.
Assemble the peppers. Preheat oven to 375. Combine cheeses, diced tomato, diced onion, garlic, and cilantro in a medium bowl. Salt well. Cut a slit down the middle of each pepper and divide the filling between them, stuffing the filling inside. Brush peppers with olive oil and sprinkle the top with breadcrumbs.
Bake and serve. Bake peppers on the foil-lined baking sheet for 20 minutes. Serve over salsa and drizzle with lime crema.
