Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

Wash the mini sweet peppers thoroughly. Cut each pepper in half lengthwise and carefully remove any seeds and white membranes. Arrange the pepper halves, cut-side up, on the prepared baking sheet.

In a medium mixing bowl, combine the softened cream cheese, crumbled feta cheese, garlic powder, finely chopped chives, finely chopped parsley, salt, and black pepper. Mix well with a spoon or spatula until all ingredients are thoroughly combined and the mixture is creamy and smooth.

Using a small spoon, generously fill each pepper half with the cream cheese and feta mixture. You can also use a piping bag without a tip for a neater application.

If using, sprinkle a small amount of panko breadcrumbs over the top of each stuffed pepper for a little crunch, and drizzle lightly with olive oil.

Bake for 15-18 minutes, or until the peppers are tender-crisp, the filling is heated through, and the tops are lightly golden.

Remove from the oven. Let the stuffed mini sweet peppers cool for a few minutes before transferring them to a serving platter. Garnish with additional fresh chopped parsley if desired. Serve warm or at room temperature.