Preheat oven to 400°F. Spray a 9-inch baking dish with vegetable cooking spray.
Microwave peppers on HIGH on microwave-safe plate (frozen peppers; 2 to 3 minutes; fresh peppers: 1 to 2 minutes). Drain or pat dry peppers. Transfer peppers to baking dish.
Beat together eggs, water and seasoning.
Stir in salmon and ¾ cup cheese. Pour egg mixture over peppers. Top with remaining ¼ cup cheese.
Bake 18 to 20 minutes, until puffed and golden.