Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. Wash the mini peppers, cut them in half lengthwise, and remove the seeds and membranes.

1. Prepare the cream cheese filling.In a medium bowl, combine the softened cream cheese, shredded cheddar, sour cream, minced garlic, green onions, onion powder, smoked paprika, black pepper, and salt. Mix until smooth and creamy.
2. Fill the peppers.Arrange the pepper halves cut-side up on the prepared baking sheet. Spoon the cream cheese mixture into each half, spreading it evenly without overfilling.
3. Add the toppings.Sprinkle a little extra cheddar over the filled peppers. For a smoky flavor, add crumbled cooked bacon before baking.
4. Bake until tender.Place the baking sheet in the oven and bake for 15–20 minutes, or until the peppers soften and the cheese filling becomes hot and lightly golden.
5. Broil for extra color.If you prefer a golden, bubbly topping, broil the peppers for another 1–2 minutes. Watch them closely to prevent burning.
6. Garnish and serve.Remove the peppers from the oven and let them rest for about 5 minutes. Sprinkle with fresh parsley or green onions, then serve warm