Preheat oven to 400˚F. Line a baking tray with parchment paper.
Cut peppers in half lengthwise. Clean out seeds and remove the stem
In a medium bowl, toss peppers with oil, salt, and pepper.
In another medium bowl, combine cream cheese, Parmesan, garlic powder, and chili powder.
Fill the cut sweet peppers with cheese mixture and place on parchment lined tray.
Roast on cookie sheet for about 20 minutes or until cheese is golden and bubbly.
Notes
Refrigerate leftovers in an airtight container for up to 5 days.
Stuffed mini peppers can be frozen. Place them on a baking sheet, freeze, and then transfer to a zippered bag and store in the freezer for up to 3 months.
Thaw mini peppers in the refrigerator or at room temperature.
Reheat in a 350°F oven for 5 minutes or until heated through.