Preheat your oven to 375°F (190°C).

Wash and dry the mini bell peppers. Slice them in half lengthwise and remove the seeds and membranes. Arrange the pepper halves cut side up on a parchment-lined baking sheet.

In a mixing bowl, combine cream cheese, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, chopped chives, salt, and black pepper. Mix until smooth and creamy.

Using a spoon, fill each mini bell pepper half with the cheese mixture, pressing lightly to ensure the filling stays in place.

If desired, sprinkle breadcrumbs over the stuffed peppers for a golden, crunchy topping. Drizzle the peppers lightly with olive oil.

Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the filling is bubbly and slightly browned on top.

Remove the stuffed mini bell peppers from the oven and let them cool for a few minutes. Transfer to a serving platter, garnish with additional parsley or chives, and serve warm.