Prepare the Peppers

• Preheat the oven to400°F (200°C).
• Line a baking sheet with parchment paper.
• Wash the mini sweet peppers, slice them in half lengthwise, and remove the seeds and membranes.
• Arrange the pepper halves cut-side up on the prepared baking sheet.

Make the Cream Cheese Filling

• In a medium mixing bowl, combine the softened cream cheese and sour cream.
• Add the cheddar, mozzarella, Parmesan, minced garlic, parsley, smoked paprika, salt, and black pepper.
• Mix until smooth and evenly combined.
• Fold in the cooked crumbled bacon if desired.

Stuff the Peppers

• Spoon the cream cheese mixture into each pepper half, filling them generously.
• Smooth the tops with the back of a spoon.
• For a crispy topping, combine the breadcrumbs with melted butter and sprinkle lightly over the filling.

Bake Until Golden

• Arrange the stuffed peppers in a single layer on the baking sheet.
• Bake for15–20 minutes, until the peppers are tender and the cheese filling is hot and lightly golden.
• For a more golden top, broil for an additional 1–2 minutes, watching carefully to prevent burning.

Garnish and Serve

• Remove the peppers from the oven and let them rest for 5 minutes.
• Sprinkle with fresh parsley and extra Parmesan if desired.
• Serve warm as an appetizer, party snack, or side dish.