1. Prepare the Peppers: Start by washing your mini sweet peppers thoroughly. Carefully slice each pepper in half lengthwise, from stem to tip. Use a small spoon or your fingers to gently scoop out and discard the seeds and any white membranes inside. Lay the pepper halves cut-side up on a baking sheet.

2. Soften the Cream Cheese: Ensure your cream cheese is at room temperature. If it’s still cold, you can microwave it in a microwave-safe bowl for 15-30 seconds, stirring until it’s soft and pliable. This is crucial for a smooth filling.

3. Create the Filling Mixture: In a medium-sized mixing bowl, combine the softened cream cheese, shredded cheddar cheese, finely chopped green onions, garlic powder, black pepper, and optional red pepper flakes. Use a fork or a rubber spatula to mix everything together until it’s well combined and smooth.

4. Fill the Peppers: Now it’s time to fill your peppers. You can use a small spoon to carefully scoop the cream cheese mixture into each pepper half. Alternatively, for a neater and quicker approach, transfer the filling into a piping bag (or a zip-top bag with a corner snipped off) and pipe the mixture into the pepper halves. Fill them generously, mounding the mixture slightly.

5. Bake the Stuffed Peppers: Preheat your oven to 375 F (190 C). Place the filled pepper halves on the baking sheet. Bake for 15-20 minutes, or until the peppers are slightly tender-crisp and the cheese filling is bubbly and lightly golden on top. Keep an eye on them to prevent over-browning.

6. Garnish and Serve: Once baked, remove the peppers from the oven. Let them cool for a few minutes before transferring them to a serving platter. Sprinkle generously with fresh chopped parsley for a pop of color and fresh flavor. Serve warm and enjoy!