Prepare the Peppers

1. Wash the Peppers: Start by rinsing the mini bell peppers under cool water. Cut off the tops and carefully remove the seeds and membranes. Be gentle, so you don’t break the peppers.
2. Set Aside: Once they’re cleaned out, set the peppers aside to dry. This will help the filling stick and prevent any excess moisture.

Make the Filling

1. Mix the Cream Cheese: In a medium-sized bowl, combine the softened cream cheese and sour cream (or Greek yogurt). Use a hand mixer or a whisk to blend them together until smooth and creamy.
2. Add the Flavors: Stir in the shredded cheddar cheese (if using), garlic powder, smoked paprika, and a pinch of salt and pepper. Mix well until the filling is fully combined.
3. Finish with Fresh Herbs: Fold in the chopped chives or green onions, adding a fresh, herby note to the creamy mixture.

Stuff the Peppers

1. Fill the Peppers: Using a spoon or a piping bag, fill each mini pepper with the cream cheese mixture. Make sure each pepper is generously stuffed.
2. Smooth the Top: If using a spoon, smooth the top of the filling to ensure an even layer. You want the filling to be snug but not overflowing.

Serve and Enjoy

1. Arrange on a Platter: Once the peppers are filled, arrange them on a serving platter in an aesthetically pleasing way. If you’re feeling extra festive, you can garnish with a sprinkle of additional paprika or extra chopped chives.
2. Chill Before Serving: For the best flavor, let the stuffed peppers chill in the fridge for about 30 minutes before serving. This allows the flavors to meld together, and they’ll be cool and refreshing when it’s time to eat.