Wash the mini bell peppers and slice them in half lengthwise. Remove any seeds and set them aside.

In a medium mixing bowl, combine the softened cream cheese, chives, parsley, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until smooth and well combined.

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

If desired, sprinkle crumbled feta or shredded Parmesan cheese on top of the stuffed peppers for added flavor.

Arrange the stuffed mini peppers on a serving platter and chill in the refrigerator for at least 15 minutes before serving.