wash mini peppers and slice open lengthwise. Clean out all seeds and pulp then lay prepared peppers on a nonstick pan, or on top of a layer of aluminum foil.
3
Combine room temperature cream cheese, feta cheese, Parmesan cheese, salt and pepper, minced garlic and onion powder in a large bowl.
4
use about 1-2 tablespoons worth of the stuffing to fill each half of all the peppers. Once finished you can add cheese to the top if you like before placing the tray in the oven.
5
let the peppers cook for 12-15 minutes, then remove them from the oven to cool fro at least 5 minutes before serving.
