Wash the mini peppers under running water, pat dry, then slice each pepper in half lengthwise and remove seeds and membranes.

In a mixing bowl, combine the softened cream cheese, chopped chives, garlic powder, salt, and pepper, mixing until smooth.

Fill each pepper half with the cream cheese mixture using a spoon or piping bag.

Sprinkle crushed red pepper flakes or paprika over the top of each stuffed pepper.

Serve immediately or refrigerate for 15-20 minutes before serving.