Place the peppers cut side down on a preheated flat grill plate.
Grill for 8 - 10 minutes until just tender.
Remove the peppers from the grill.
Arrange the peppers cut side up in an oven roasting pan.
Heat the ghee in a large, heavy-based frying pan over medium heat.
Add the onion and garlic and sauté for 3 - 5 minutes or until translucent.
Add the jalapeños and cook, stirring for about 1 minute.
Add the marrows and corn, cover and cook for about 10 minutes, stirring occasionally, until the vegetables are tender.
Stir in the coriander and parsley and season to taste with salt and pepper.
Spoon about 190 ml of filling into each pepper half and sprinkle with cheese.
Pour 30 ml water into the roasting pan, cover with foil and roast the peppers in a preheated oven at 180°C for about 20 minutes or until heated through.
Uncover and cook for another 5 minutes until the cheese is soft and melted.