Beat cream cheese and marmalade together with a hand mixer until well blended. Stir in meat, cheese, and balsamic reduction. Set aside.
Cut off the tops of the peppers. Remove seeds and pith to make four “bowls.” Reserve the three small tops as “lids.” Finely chop the large pepper top and stir into the cream cheese mixture. Fill pepper “bowls” with mixture. Chill until ready to serve. Serve with crackers or chips.
NOTE: If you like more chunks of peppers in your spread, just chop all of the pepper tops instead of keeping the small ones intact as "lids."