Wash and thoroughly dry the mini bell peppers. Carefully slice each pepper in half lengthwise and use a small spoon or your fingers to remove all seeds and membranes. Set aside.

In a large skillet, cook the ground Italian sausage over medium-high heat, breaking it up with a spatula, until fully browned and cooked through. Drain any excess grease.

Transfer the cooked sausage to a large mixing bowl. Add the softened cream cheese, shredded Monterey Jack cheese, garlic powder, onion powder, Italian seasoning, and red pepper flakes (if using). Mix thoroughly until all ingredients are well combined and the cheeses are evenly distributed.

Using a small spoon or your hands, generously stuff each mini pepper half with the sausage and cheese mixture. Press the filling firmly into the pepper halves.

Preheat your air fryer to 375°F (190°C). Lightly brush or spray the cut side of the stuffed peppers with olive oil. This helps the peppers soften and prevents sticking.

Arrange the stuffed peppers in a single layer in the air fryer basket, making sure not to overcrowd them. You will likely need to cook them in batches.

Air fry for 8-12 minutes, or until the peppers are tender-crisp and the cheese filling is bubbly and lightly golden. Cooking time may vary based on your air fryer model.

Carefully remove the stuffed peppers from the air fryer. If desired, garnish with fresh chopped parsley before serving.