Preheat your oven to 375°F (190°C).

Slice the mini peppers in half lengthwise and remove the seeds.

In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.

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

Place the stuffed peppers on a baking sheet lined with parchment paper.

Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the cheese is slightly golden.

Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired before serving.