Wash the mini peppers thoroughly under cold water. Pat them dry with a paper towel. Slice each pepper lengthwise and carefully remove seeds and membranes, keeping the pepper halves intact.

Allow cream cheese to sit at room temperature for 10–15 minutes. Softened cream cheese mixes more smoothly and creates a creamier filling.

In a medium bowl, add cream cheese and Greek yogurt. Mix until smooth and well combined.

Stir in shredded cheese, garlic powder, onion powder, salt, and black pepper. Mix until evenly combined. Taste and adjust seasoning as needed.

If using fresh herbs or everything bagel seasoning, fold them into the mixture at this stage.

Using a spoon or piping bag, fill each pepper half generously with the cheese mixture. Smooth the top for clean presentation.

Sprinkle extra seasoning or herbs on top if desired.

Serve immediately or refrigerate for later use.