Preheat the oven to 400°F.

Wash the mini sweet peppers, then slice each one in half lengthwise, keeping the stems intact. Lay each pepper flat to find the best side for cutting so they’ll sit evenly on the baking sheet. Remove seeds and membranes.

Drizzle the olive oil on a large baking sheet. Add the peppers and toss to coat them lightly. Arrange them cut side up, season with a little salt, and bake for 6–8 minutes to soften.

Meanwhile, crumble and cook the ground sausage in a skillet over medium heat until fully cooked. Drain any grease and set aside to cool slightly.

In a medium bowl, mix together the softened cream cheese, garlic powder, dried parsley, salt, pepper, and shredded cheese until smooth. Stir in the cooked sausage and mix well.

Spoon the sausage and cheese filling into each pepper half, dividing evenly. Sprinkle with extra cheese if desired.

Return the peppers to the oven and bake for 5–7 minutes, or until the cheese is melted and bubbly.

Serve warm and enjoy.