Preheat your oven to 375°F (190°C).

Slice each mini sweet pepper in half lengthwise, and carefully remove the seeds.

In a mixing bowl, combine the softened cream cheese with garlic powder, finely chopped chives, and black pepper.

Using a spoon or piping bag, fill each pepper half generously with the cream cheese mixture.

Carefully place the filled mini peppers on a baking sheet lined with parchment paper. Drizzle lightly with olive oil.

Place the baking sheet in your preheated oven and bake for 20-25 minutes.

Once done, garnish with fresh chives or parsley and a sprinkle of smoked paprika.